Description
A perfect way to use leftover turkey. This pie tastes yummy, and will feed up to eight hungry people.
Ingredients
- 1 recipe pastry for a (10 inch) double crust pie
- 4 tablespoons butter, divided
- 1 small onion, minced
- 2 stalks celery, chopped
- 2 carrots, diced
- 3 tablespoons dried parsley
- 1 teaspoon dried oregano
- salt and pepper to taste
- 2 cubes chicken bouillon
- 2 cups water
- 3 potatoes, peeled and cubed
- 1 ½ cups cubed cooked turkey
- 3 tablespoons all-purpose flour
- ½ cup milk
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust
- press into a 10 inch pie pan
- and set aside.
- Melt 2 tablespoons butter in a large skillet over medium heat; add the onion
- celery
- carrots
- parsley
- oregano
- and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes
- and cook until tender but still firm.
- In a medium saucepan
- melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk
- and heat through. Stir the turkey mixture into the vegetable mixture
- and cook until thickened. Cool slightly
- then pour mixture into the unbaked pie shell. Roll out the top crust
- and place on top of filling. Flute edges
- and make 4 slits in the top crust to let out steam.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C)
- and continue baking for 20 minutes
- or until crust is golden brown.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 8