Turkey Pot Pie
A perfect way to use up left over turkey. This pie tastes yummy, and will feed up to eight hungry people.
INGRIDIENT
DIRECTION
Step: 1
Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust and place in the 10 inch pie pan and set aside.
Step: 2
Place 2 tablespoons of the butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, 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.
Step: 3
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. 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.
Step: 4
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.
NUTRITION FACT
Per Serving: 481 calories; protein 13.9g; carbohydrates 45.4g; fat 27.3g; cholesterol 38.2mg; sodium 668.9mg.
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Having the right cooking tools is just as one most required as having the right ingredients . This includes all of from pots, pans, bowls and utensils to those core of items that are easy to forget, such as parchment paper and foil. goods like squeeze bottles for make sure to the perfect drizzle or sprinkle items to your dish and long tweezers to arrange smaller and thinner foods are a likely for any home chef.
