We finally got our tree up and decorated this weekend, much to the delight of our children.
We've all been sick with the flu, so we have more leftover turkey than usual. I'll be making a turkey pot-pie to use it up. Here's an easy recipe.
TURKEY POT PIE
2-crust store bought pie pastry (or homemade, if you like)
1 egg, slightly beaten
Filling:
1-2 cups of cooked turkey (to taste)
2 cans cream of potato soup
1 cup of frozen mixed veggies, thawed
1 small onion, finely chopped (optional, but good)
1/2 cup of milk
1/2 teaspoon of ground thyme
pat of butter
Preheat oven to temp required for your pie pastry (I think mine is usually 425 degrees)
If using, cook the onion in the butter for 3 min or so, until tender. In large bowl, mix together the onion and remaining ingredients for filling.
Line bottom of pie plate with one pastry, pour in turkey mixture, cover with top pastry sheet. Cut vents into top of pastry, then brush lightly with beaten egg.
Place pie plate onto baking sheet. Line edges of pie with at least 3 inch wide strips of foil (to prevent edges from burning). Bake for 30 minutes. When crust is golden, remove foil and bake for an additional 10-15 minutes, or until deep golden brown.
Let stand for 15 minutes before cutting.
Enjoy!
We've all been sick with the flu, so we have more leftover turkey than usual. I'll be making a turkey pot-pie to use it up. Here's an easy recipe.
TURKEY POT PIE
2-crust store bought pie pastry (or homemade, if you like)
1 egg, slightly beaten
Filling:
1-2 cups of cooked turkey (to taste)
2 cans cream of potato soup
1 cup of frozen mixed veggies, thawed
1 small onion, finely chopped (optional, but good)
1/2 cup of milk
1/2 teaspoon of ground thyme
pat of butter
Preheat oven to temp required for your pie pastry (I think mine is usually 425 degrees)
If using, cook the onion in the butter for 3 min or so, until tender. In large bowl, mix together the onion and remaining ingredients for filling.
Line bottom of pie plate with one pastry, pour in turkey mixture, cover with top pastry sheet. Cut vents into top of pastry, then brush lightly with beaten egg.
Place pie plate onto baking sheet. Line edges of pie with at least 3 inch wide strips of foil (to prevent edges from burning). Bake for 30 minutes. When crust is golden, remove foil and bake for an additional 10-15 minutes, or until deep golden brown.
Let stand for 15 minutes before cutting.
Enjoy!
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