Turkey Pot Pie
 
 
Makes 4-6 servings
Ingredients
  • 2 tablespoons unsalted butter
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 4 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 2 russet potatoes, peeled and diced
  • 2 cups cooked, shredded turkey, white or dark meat
  • ½ cup frozen peas, thawed
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon fresh thyme leaves
  • 1 prepared pie crust
  • 1 egg beaten with 1 teaspoon water
Instructions
  1. Melt butter in a large pot. Add onion and cook, stirring occasionally, until tender, about 4 minutes.
  2. Stir in carrots and celery and cook for 2 minutes.
  3. Stir in flour and cook for 2 minutes.
  4. Add chicken broth and bring to a simmer.
  5. Add potatoes and simmer until tender, about 15 minutes.
  6. Stir in turkey, peas, parsley and thyme. Pour mixture into ramekins or a large baking dish. (See notes.)
  7. Top with pie crust and brush with egg wash.
  8. Preheat oven to 350 degrees.
  9. Bake for 30 minutes or until crust is golden.
Notes
You may end up with extra filling if you use ramekins. You can eat it plain or top it with more pie crust, if you have it.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/turkey-pot-pie/