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Turkey Pot Pies


Serves: 8

Prep Time: 10 minutes

Cooking Time: 30 minutes

Difficulty: Easy

Comments

This is a great way to use up leftover turkey from the holidays.

Ingredients

2 pie crust dough, 9 inch Pillsbury or any, or homemade

1 onion(s), medium, chopped

1 cup mushrooms, Crimini or button or combo, sliced

2 1/2 cups vegetables, mixed, frozen

1 tablespoon butter

1 tablespoon olive oil

1/3 cup flour, whole wheat or all purpose

1 teaspoon poultry seasoning, or salt free seasoning mix

1/4 teaspoon salt

1/4 teaspoon pepper, black, ground

1 1/2 cups chicken broth, reduced sodium (or vegetable broth, reduced sodium)

1 cup milk, whole

2 1/2 cups turkey breast, cooked, boneless, cooked, chopped

1 egg(s), large, beaten

Preparation

Preheat oven to 400 degrees. Place a large saucepan over medium heat. Add olive oil, butter, onion and mushrooms and cook until tender. Stir in the flour, poultry seasoning, salt and pepper. Slowly stir in the broth and milk, and cook until thickened and bubbly (3 to 5 minutes). Stir in frozen vegetables and turkey and simmer for 3 or 4 minutes until warmed through. Pour into two quart baking dish or into two pie pans. Cut a few shapes out of the top of the pie crust. Place pie crusts over the turkey mixture and flute edges with your fingers or press edges with a fork removing excess dough. Put cut outs back on the pie crust and brush with the entire crust with beaten egg wash. Bake for 30 to 35 minutes or until the crust is golden brown. Cool for about 20 minutes before serving.

Nutrition

Per Serving About: 410 calories, 21 g fat, 9 g saturated fat, 0 g trans fat , 20 g protein, 38 g carbohydrates, 2 g dietary fiber, 440 mg sodium


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