Turkey Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups all-purpose flour 1 teaspoon salt 7 tablespoons cold vegetable shortening 6 tablespoons cold butter ( i used vegan margarine) 6 tablespoons cold water, or as needed 2 tablespoons olive oil 2 carrots, diced 1 onion, diced 2 stalks celery, diced 1/8 teaspoon ground black pepper 2 tablespoons all-purpose flour 2 cups cubed cooked turkey 2 cups chicken broth1.5 cups of frozen mixed vegetables, drained 1 (10.75 ounce) can condensed cream of mushroom soup ( i made my own celery soup base as i am allergic to milk ingredients)1 tablespoon chopped fresh flat-leaf parsley 1 tablespoon chopped fresh thyme
In a bowl, whisk together 2 cups of flour with salt. Using a pastry cutter, cut the vegetable shortening and 6 tablespoons of cold butter into the flour mixture until the butter and shortening are the size of small peas. Sprinkle on cold water, 1 tablespoon at a time, and gently gather the moistened dough together with a fork until it just begins to clean flour from the side of the bowl. Separate the dough into 2 equal-size pieces, form into rounds, and refrigerate until needed.
Preheat oven to 425 degrees F (220 degrees C).
Melt 2 tablespoons of oil in a large skillet over medium heat, and cook the carrots, onion, and celery with black pepper until the onions are translucent, about 8 minutes. Transfer the mixture into a bowl; set aside. Remove skillet from heat, Put Turkey in same pan and add 2 tablespoons of flour to coat Pour the chicken broth into the skillet about 1/2 cup at a time, returmn skillet to heat and stir until the broth begins to simmer and thicken, about 5 minutes. Remove the skillet from the heat. Stir in the cooked vegetables, frozen veggies, soup of choice, parsley, and thyme until the filling is thoroughly combined.
Roll out one of the dough pieces on a floured work surface to a circle about 11 inches in diameter, then fit the crust into a 10-inch pie dish. Pour the filling into the bottom crust. Roll out the second crust into an 11-inch circle, lay it on top of the filling, then pinch and fold the two crusts together at the edges to seal. Cut 5 slits into the top crust to vent steam.
Bake the pie in the preheated oven for 15 minutes; lower the oven temperature to 350 degrees F (175 degrees C) and bake until the filling is bubbling and the crust is golden brown, about 25 more minutes.
Serving Size: make 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user MOMMA1803.
Preheat oven to 425 degrees F (220 degrees C).
Melt 2 tablespoons of oil in a large skillet over medium heat, and cook the carrots, onion, and celery with black pepper until the onions are translucent, about 8 minutes. Transfer the mixture into a bowl; set aside. Remove skillet from heat, Put Turkey in same pan and add 2 tablespoons of flour to coat Pour the chicken broth into the skillet about 1/2 cup at a time, returmn skillet to heat and stir until the broth begins to simmer and thicken, about 5 minutes. Remove the skillet from the heat. Stir in the cooked vegetables, frozen veggies, soup of choice, parsley, and thyme until the filling is thoroughly combined.
Roll out one of the dough pieces on a floured work surface to a circle about 11 inches in diameter, then fit the crust into a 10-inch pie dish. Pour the filling into the bottom crust. Roll out the second crust into an 11-inch circle, lay it on top of the filling, then pinch and fold the two crusts together at the edges to seal. Cut 5 slits into the top crust to vent steam.
Bake the pie in the preheated oven for 15 minutes; lower the oven temperature to 350 degrees F (175 degrees C) and bake until the filling is bubbling and the crust is golden brown, about 25 more minutes.
Serving Size: make 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user MOMMA1803.
Nutritional Info Amount Per Serving
- Calories: 367.4
- Total Fat: 17.6 g
- Cholesterol: 24.2 mg
- Sodium: 724.3 mg
- Total Carbs: 35.9 g
- Dietary Fiber: 2.9 g
- Protein: 16.5 g
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