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 by Lana Shea

Turkey (or Chicken) Pot Pie

as posted on An Iowa Mom Videos by Lana Shea

Bring out of frig 15 - 20 minutes before using, 2 prepared pie crusts (1 hour if frozen)

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-purpose flour

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-minute intervals to check until it is. (usually 25 minutes is ready)

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-minute intervals to check until it is. It usually takes 20 minutes but it’s safest to check instead of chancing a burn.

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.