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This weeks Recipe Of The Week is:
Turkey Pot Pie I
Submitted by:
Linda
"A
perfect way to use leftover turkey. This pie tastes yummy, and
will feed up to eight hungry people."
To submit a recipe, please send it to
stephanie@betweenmoms.com
Makes 8 Servings
Prep
Time: 20 Minutes
Cook
Time: 1 Hour
Ready In: 1 Hour 20 Minutes
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1 recipe
pastry for a (10 inch) double crust pie |
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4 tablespoons butter,
divided |
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1 small onion, minced |
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2 stalks celery, chopped |
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2 carrots, diced |
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3 tablespoons dried parsley |
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1 teaspoon dried oregano |
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salt and pepper to taste |
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2 cubes chicken bouillon |
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2 cups water |
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3 potatoes, peeled and cubed |
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1 1/2 cups cubed cooked
turkey |
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3 tablespoons all-purpose
flour |
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1/2 cup milk |
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| Directions |
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Preheat oven to 425 degrees F (220 degrees C). Roll
out bottom pie crust, press into a 10 inch pie pan, and set aside. |
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2 |
Melt 2 tablespoons butter in a large skillet
over medium heat; add the onion, celery, carrots, parsley,
oregano, and salt and pepper. Cook and stir until the vegetables
are soft. Stir in the bouillon and water. Bring mixture to a
boil. Stir in the potatoes, and cook until tender but still
firm. |
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3 |
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. Cool slightly, then 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.
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4 |
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. |
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Nutritional Facts |
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Calories 457 |
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Total Fat 27.2 g |
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Cholesterol 38 mg |
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Sodium 683 mg |
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Carbohydrates 40.1 g |
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Dietary Fiber 4.3 g |
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Protein 13.2 g |
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Recipe of the Week - between moms....
