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Turkey Pot Pie
1/4 C butter
1/2 C onion, chopped
1/2 C fresh button mushrooms, chopped
1 TBS garlic, minced
1/3 C flour
1/2 tsp. sage
1/4 tsp. thyme
1-1/2 C turkey gravy
1/2 C water
1/2 C milk
1 pkg. (14 oz.) frozen mixed vegetables, thawed & drained
Salt & black pepper to taste
1 prepared pastry for a 10-inch double crust pie
Preheat oven to 425-degrees F. Melt butter in a large saucepan over medium heat. Stir in onions, mushrooms and garlic; cook until tender but not browned, about five minutes. Stir in flour, sage and thyme until well-blended. Pour in gravy, water and milk; stir to blend. Bring to a boil over medium-high heat; cook for one or two minutes. Stir in cubed turkey and vegetables; cook until vegetables are tender, about five minutes. Line 10-inch pie plate with bottom crust; pour in the turkey mixture. Cover with the top crust; seal and crimp edges. Pierce top crust with a fork in a few places for venting. Cover edges of pie with strips of aluminum foil. Bake for twenty-five minutes. Remove foil strips; continue baking until crust is golden, about twenty minutes more. Remove from oven; allow to cool for about ten minutes before serving.
*Turkey Pot Pie image (C) Nehrams (2009). Used under the Creative Commons Attribution 2.0 Generic license, a freely licensed media file repository.
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