Turkey Pot Pie

What you need:
1 pound skinless, boneless roasted turkey, cubed
• 1 cup sliced carrots
• 1 cup frozen corn
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 unbaked pie crusts

What you do:
• Preheat oven to 425 degrees F (220 degrees C.)
• In a saucepan, combine  carrots, corn, and celery.
• Add water to cover and boil for 15 minutes.
• Remove from heat, drain, add turkey and set aside.
• In the saucepan over medium heat, cook onions in butter until soft and translucent.
• Stir in flour, salt, pepper, and celery seed.
• Slowly stir in chicken broth and milk.
• Simmer over medium-low heat until thick.
• Remove from heat and set aside.
• Place the turkey mixture in bottom pie crust.
• Pour hot liquid mixture over.
• Cover with top crust, seal edges, and cut away excess dough.
• Make several small slits in the top to allow steam to escape.
• Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly.
• Cool for 10 minutes before serving.

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Comments

  1. This is a great recipe. Thanks so much for sharing, like always.

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