Turkey Pot Pie With Potato Topping
February 25, 2015
Categories: Comfort Food, Dinner, Lunch, Main Dish, Poultry, Turkey, Vegetables, Potatoes, Native American, North American, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Small Batch Cooking, Birthday, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Halloween, Mother's Day, Potluck, Romantic Dinner, Summer, Sunday Dinner, Thanksgiving, Valentine's Day, Winter, Weeknight Meals, Oven Roast, Gluten-Free, No Eggs, Cooked Chicken or Beef, Make it from scratch, Cooked Chicken, Spring more
"This recipe is one I have been making for a very long time. Up to now I had never taken the time to write the ingredients and amounts I used to put it together. I use potato flour to thicken the sauce because of a gluten allergy, but you can use all-purpose flour. If you are lactose intolerant, any other type of milk can be used."
- Serving Size: 1 (253.2 g)
- Calories 454.5
- Total Fat - 28.8 g
- Saturated Fat - 11 g
- Cholesterol - 95.2 mg
- Sodium - 1941.2 mg
- Total Carbohydrate - 23 g
- Dietary Fiber - 3.4 g
- Sugars - 4.9 g
- Protein - 26.6 g
- Calcium - 97.6 mg
- Iron - 2.4 mg
- Vitamin C - 8.4 mg
- Thiamin - 0.2 mg
Melt the butter in a saucepan over medium-high heat; add the garlic and onions and cook for a couple of minutes, until the onions are softened.
Add the flour and cook until the flour starts to bubble, slowly stir in the milk, a bit at a time and cook until thickened to a gravy consistency.
Stir in the remaining ingredients except for potatoes and set aside.
Generously coat a square 9” x 9” casserole dish with non-stick spray and layer half the potatoes over the bottom and sides; sprinkle with salt and pepper.
Pour the chicken mixture over the potatoes, top with the remaining potatoes, sprinkle with salt and pepper and cover.
Place in a preheated 350 degree Fahrenheit oven and cook for 45 minutes.
Remove the cover and cook for another 5 minutes.
Slice and serve.
Tips & Variations
No special items needed.