Wednesday, December 3, 2008

Turkey Pot Pie

We love to make dinners using leftover turkey from Thanksgiving. This is a really yummy pot pie. You can substitute chicken for the turkey.

1 recipe pastry for a double crust pie (I have a good recipe listed under misc.)

4 Tbsp. butter, divided
1 small onion, chopped
2 stalks celery, chopped
2 carrots, diced
2 Tbsp. dried parsley
1 tsp. dried oregano
salt and pepper to taste
2 cubes chicken bouillon
2 cups water
3 potatoes, peeled and cubed
1 1/2 cups cubed cooked turkey
3 Tbsp. all purpose flour
1/2 cup milk

Preheat oven to 425 degrees. Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.

Melt 2 Tbsp. butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. (This will take a while) Stir in the bouillon and water. Bring mixture to a boil. Stir in potatoes, and cook until tender but still firm.

In a medium saucepan, melt the remaining 2 Tbsp. butter. Stir in the flour and turkey. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. (This wont' take long) Cool slightly, then 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.

Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees, and continue baking for 20 minutes, or until crust is golden brown.