Turkey (or Chicken) Pot Pie
as posted on An Iowa Mom Videos by Lana Shea
Bring out of frig 15 -
Preheat oven to 425o
Sauté in large fry pan until translucent (not solid color)
3 Tablespoons butter
1 Tablespoon olive oil
1 medium onion chopped
In a small bowl mix together
1 c broth
¾ c milk or almond milk
3 Tablespoons all-
½ tsp salt
½ tsp pepper
1 Tablespoon parsley
Sprinkling of dry basil
(If you want to avoid onions add 2 teaspoons garlic and a sprinkle of cumin instead. You will still need to melt the butter/oil for thickening the broth mixture)
Add broth mixture to fry pan. Heat until thick and bubbly about 1 minute. Remove from heat. Add rest of ingredients to cool the mixture.
½ of a 16oz bag frozen mixed vegetables
3 cups cooked turkey (or chicken) cut into bit sized pieces (remove any grizzle, bone or skin)
Fit pie crust into a standard 9 inch pie plate
Fill with cooled turkey mixture (warm is okay but not hot) and cover with pie shell.
Crimp & trim edges. Set pie pan on a cookie sheet (to avoid oven spills)
Bake for 20 minutes to check to see if crust is golden brown.
If not brown yet, set at 5-
Now cover crust with foil ring (to shield from further browning)
and bake 15 minutes more Check pie. If not brown yet, set at 5-
When done, let cool at least 15 minutes before cutting and serving.
NOTE: This turkey pie will pour out of the shell when serving but the moist filling compliments the firm crust and visa versa.