Turkey Pot Pie
Recipe: #2030
November 04, 2011
Categories: Chicken, Turkey, Sunday Dinner, Oven Bake, Chicken Dinner, more
"If you don't mind using canned soup this is a great recipe that also works great using cooked cooked in place of turkey. Fresh sauteed mushrooms may be used in place of canned, this will also work well using condensed cream of mushrooms soup in place of the golden mushroom soup, if you wanted to go the extra step cook one large potato in boiling water, cube then mix into the turkey mixture"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (279.9 g)
- Calories 188.4
- Total Fat - 8.9 g
- Saturated Fat - 3.4 g
- Cholesterol - 20.7 mg
- Sodium - 576.7 mg
- Total Carbohydrate - 10.6 g
- Dietary Fiber - 2.3 g
- Sugars - 3 g
- Protein - 16 g
- Calcium - 59.5 mg
- Iron - 1.4 mg
- Vitamin C - 4.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large skillet melt butter over medium heat; add in carrot, celery, onion and thyme; cook stirring until just crisp-tender.
Step 2
Add in mushrooms and fresh garlic; cook stirring for 2 minutes then remove from heat.
Step 3
Place the cubed turkey in a bowl sprinkle with 1 tablespoon plus 1 teaspoon flour then and toss well to coat, then mix in the soup, green beans and the onion mixture; mix well to combine.
Step 4
Season with salt and pepper to taste.
Step 5
Line the bottom of the pie plate with pastry.
Step 6
Add in the turkey mixture.
Step 7
Place the remaining pastry on top; seal and flute.
Step 8
Slice a couple of slits on top to allow steam to escape, then brush lightly with table cream.
Step 9
Cover the edges loosley with foil, then place the pie plate on a baking sheet.
Step 10
Bake bottom-oven rack for 55-60 minutes or until golden brown.
Tips
No special items needed.
0 Reviews
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