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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 524.0
  • Total Fat: 26.9 g
  • Cholesterol: 57.1 mg
  • Sodium: 618.0 mg
  • Total Carbs: 52.4 g
  • Dietary Fiber: 4.9 g
  • Protein: 18.2 g

View full nutritional breakdown of Turkey Pot Pie calories by ingredient
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Turkey Pot Pie

Submitted by: COVERMEYER


Number of Servings: 6

Ingredients

    Pie Crust (double for top and bottem)
    .5 cup vegetable shortening
    1 1/2 cups all-purpose flour
    1/2 teaspoon salt
    1/2 cup cold water

    Pot Pie
    4 tablespoons butter
    1 small onion, minced
    2 stalks celery, chopped
    2 carrots, diced
    3 tablespoons dried parsley
    1 teaspoon dried oregano
    salt and pepper to taste
    2 cups chicken broth
    3 potatoes, peeled and cubed
    1 1/2 cups cooked turkey, cubed
    3 tablespoons all-purpose flour
    1/2 cup milk

Directions

Pie Crust
Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork.
Roll gently on a floured pastry cloth to about an inch larger than pie plate. Fold carefully in half, lift to pie plate, and unfold. Press into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim.

Pot Pie
Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust and place in the 10 inch pie pan and set aside.
Place 2 tablespoons of the butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft. Stir in the Chicken Broth. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking for 20 minutes, or until crust is golden brown.


Number of Servings: 6

Recipe submitted by SparkPeople user COVERMEYER.






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