TURKEY POT PIE
INGREDIENTS
2 Pillsbury Pie Crust
2 Cups of Fresh Turkey
1 Cup of Heavy Cream
2 Cups of Water
2 Teaspoons Better Than Bouillon Chicken Base (mix with water)
1 Stick Butter
1–12-ounce bag Mixed Vegetables
1 Russet Potato (chopped)
1/2 Onion Chopped
1/4 Cup of Flour
1/2 Teaspoon of Poultry Seasoning
1 Teaspoon of Garlic Powder
1 Tablespoon Seasoning Salt (to taste)
Black Pepper to taste
1 Egg &1 Tablespoon of Water (to brush on top of Pie)
INSTRUCTIONS
Preheat Oven to 375F degrees
Add the stick of Butter to a skillet to melt, then add Flour. Cook flour until smooth with butter for about 3-5 minutes. Next add Onion, stir for 1 minute then add the 2 cups of Chicken Broth, stirring until smooth, cook for about 2 minutes, add seasoning salt, garlic powder, poultry seasoning, and black pepper to taste. Next add Potatoes, and Vegetables, stirring to combine, let simmer with lid on pan for about 5 minutes. Remove lid and add Heavy Cream, stirring to combine, then add Turkey and let simmer with lid on for about 5 more minutes. Remove lid and taste filling to see if it is seasoned to your taste, if not add more salt, pepper, or whatever you like to suit your taste. Turn skillet off and prepare Pie Crust.
In a 9- or 10-inch Pie Pan Put bottom crust in pan, (if need be, roll crust out a little so it will fit the pan well). Next pour filling in pie plate, then place top crust over pie and seal bottom crust with top crust pinching the edges together. Cut a few slits in top crust to vent then brush with egg wash and bake at 375F degrees for about 40-45 minutes.
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