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Turkey Pot Pie
"I love a good chicken pot pie. That’s one of the dinner options whenever I have leftover chicken on hand. Similarly, if there’s leftover turkey in my fridge, I’d want to use it for a turkey pot pie just like this recipe. With a few simple vegetables like onions, carrots, potatoes, celery and a healthy cream, this is a super comforting pot pie for your entire family. When I say healthy cream, I meant that there are no processed foods like store-bought condensed soup added."
Preparation Time10 min
Cooking Time50 min
- 3 tablespoons butter
- 1 cup potatoes, diced
- 1 cup onions, diced
- 1 cup celery, diced
- 1 cup carrots, diced
- Salt and pepper to taste
- 1 tablespoon fresh thyme leaves, minced or 1 teaspoon dried thyme
- 1/2 cup all-purpose flour
- 1 cup turkey bone broth or chicken bone broth or low-sodium chicken broth
- 1 cup milk
Preheat oven to 400°F.
In a large non-stick skillet, melt butter over medium-high heat. Add potatoes, onions, celery, and carrots in the skillet. Add a pinch of salt and pepper to taste. Sauté for about 10 minutes or until the vegetables are tender. Stir in thyme leaves while cooking.
Sprinkle flour into the pan. Cook for one more minute, stirring constantly. Gradually stir in broth and milk. Reduce heat to medium and cook until the mixture is thickened and bubbly, stirring constantly.
Add turkey and stir well.
Pour the mixture into a 9-inch pie dish and top with pie crust. Trim off the excess crust along side the edge of your pie dish. Cut slits in the middle to allow steam to escape.
Bake the pie for 40-50 minutes or until pastry is golden brown and the filling is bubbly and cooked through.
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