Email to Amy       

Recipe Categories: shubie74's HOME PAGEAppetizers Bars Beverages Beverages_Alcoholic Beverages_Milkshakes Beverages_Punches Beverages_Smoothies Breads Breakfast Cakes Candy Casseroles Casseroles_Chicken Casseroles_Vegetables Chowders Christmas Cookies Cooking_For_Two Copycat Crockpot Cupcakes Desserts Dips Dips_Spread Dips_Sweet Fish_and_Seafood Frostings Fruit Fudge Gifts_in_A_Jar Gluten-free Grilling Halloween Homemade Jams Kids Lowfat Meatballs-n-Meatloafs Meats Meats-Pork Meats-Turkey Mexican Microwave Misc Muffins Pasta Pets Pies Pizza Potatoes Poultry Pudding RecipeLinks Rice Salads_and_Dressings Salsas Sandwiches Sauces Seasonings Snacks Soups Stews Stir_Fry St_Patricks_Day Sugar_Free Syrups Thanksgiving Tips Valentines Vegetables Weight_Watchers

Double Crust Turkey Pot Pie




Source of Recipe


amy


List of Ingredients





1 prepared deep-dish pie crust
2 tablespoons butter
1 onion, chopped
2 stalks celery, chopped
3 carrots, chopped
4 tablespoons flour
4 cups chicken or turkey stock
2 potatoes, peeled and diced
2 cups shredded turkey
1/2 cup frozen peas, thawed
1 prepared refrigerated pie crust
1 egg, lightly beaten



Recipe



Preheat oven to 350°, and bake deep dish crust for 10-15 minutes.
In a saucepan over medium heat, melt the butter and saute the chopped onion until it’s tender, about 1 minute. Stir in the celery and carrots, and cook for 3 minutes. Stir in the flour, and cook for 2 more minutes. Add the chicken stock, and bring to a boil. Add the potatoes, turn down the heat and simmer until potatoes are tender. Stir in the turkey and peas.
Pour the mixture into the deep dish crust. Unroll the other crust and place it on top, pinching the edges tight and tearing off the excess crust. Brush with beaten egg, and bake for 30 minutes, until the crust is golden brown.
Serves 4-6.