Wednesday, November 28, 2012

Turkey Pot Pie

Want to use up those leftovers?  This is a great recipe to make for those cold nights, when you need a bit of comfort.   This comes from a website called Group recipes, but I use a puff pastry crust, because everyone prefers it to a standard crust.


How to make it

  • Preheat oven to 425 degrees F.  Thaw pastry for 20 minutes then roll out.  Place one sheet in a glass 9x13" pan.  
  • Melt 2 Tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, peas, parsely, oregano and salt and pepper. Cook and stir until vegetables are soft. Stir in the bouillion and water. Bring mixture to a boil. Stir in potatoes and cook until fork tender but still a little firm.
  • In a medium saucepan, melt the remaining 2 Tablespoons of butter. Stir in the chicken and flour. Add the milk or half & half, and heat through. Stir chicken mixture into the vegetable mixture and cook until thickened. Cool slightly, then pour into the unbaked pie shell. Cover with other sheet of pastry and cut a few slashes in the top..
  • Bake in the preheated oven for 15 min. Reduce temperature to 350 degrees and continue to bake for another 20 min. or until crust is golden brown.

No comments:

Post a Comment