Turkey: Turkey Pot Pie
Source of Recipe
unknown
List of Ingredients
1 package frozen peas and carrots -- (10 ounces)
1/3 cup margarine or butter
1/3 cup all purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper
1 3/4 cups chicken/ turkey broth
2/3 cup milk
2 1/2 cups cut up chicken or turkey -- up to 3
pastry of your choice- homemade -- frozen, or
you can
-- use biscuit dough
-- (i do not put crust
-- on the bottom, only
-- the top)
Recipe
1.Preheat oven to 425.
2.Rinse frozen peas and carrots in cold water to separate; drain.
3.Heat margarine in 2-quart saucepan over medium heat until melted.
Stir in flour, onion, salt, and pepper. Cook, stirring constantly,
until mixture is bubbly; remove from heat. Stir in broth and milk.
Heat to boiling stirring constantly. Boil and stir one minute. Stir
in chicken and vegetables.
4.Prepare pastry ( I freeze this ahead and then thaw ahead when I make
this or make a big batch the same day and freeze.) Roll two thirds of
pastry into a 13-inch square. Ease into an ungreased square pan,
9x9x2 inches. Pour chicken mixture into pastry lined pan. Roll
remaining pastry into an 11-inch square. Cut out designs with a
cookie cutter. Place square over filling. Turn edges under and
flute. Bake about 35 minutes or until golden. 6 servings
Kim's adaptations: If I am serving this in a large pan, I omit the
bottom layer. I put the filling in the pan then the crust and freeze
it. When I want to serve it, I thaw it out and cook for 35 minutes or
more. It turns out great. You can also make individual pot pies in
those extra large muffin tins- they are the perfect size (be sure to
have a top and bottom crust and line the muffin tin with foil so it is
easier to get the pot pies out). The best way to freeze individial
pot pies is to freeze the entire muffin tin and then take out the
pies, it is so much easier! Less mess! You can also use this recipe to
make beef pot pies, just use shredded beef and beef stock in place of
the chicken or turkey.
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