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Turkey Pot Pie

Recipe by David C.
Ingredients:
1 LB COOKED TURKEY (OR CHICKEN) CUT INTO CUBES
1 C CARROTS- DICED SMALL
1C FROZEN PEAS
1/2C CUT UP CELERY
1/3 C BUTTER
1/3 C CUT UP ONIONS
1/3 C FLOUR
½ TSP SALT
¼ TSP PEPPER
¼ TSP CELERY SEEDS
2 C CHICKEN BROTH – YOU CAN USE MORE IF YOU WANT MORE GRAVY
1/2C MILK
1 UNBAKED PIE CRUST
1 PIE CRUST MADE OF BISCUIT FOR THE TOP
Instructions:
  • Heat oven to 425’F or 220C
  • Combine carrots, peas and celery in a pot with chicken broth
  • Bring to a boil and simmer until veggies are cooked but not mushy.
  • Remove veggies with slotted spoon into a bowl but do not drain broth – you’ll need it
  • In a saucepan cook onions in butter until translucent.
  • Whisk in flour, celery seeds and salt and pepper
  • Add reserved broth along with milk. Simmer until thick. – should be gravy-like
  • Add vegetables and turkey to gravy and mix together.
  • Pour into the pie shell and cover with biscuit crust – cut slots into top to let out steam.
  • Bake for 35 mins or until the crust is golden.

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