Turkey Pot Pie
By á-3281
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Ingredients
- 1 1/2 cups frozen peas and carrots, thawed under cold water
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 1/4 cup chopped onion
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 3/4 cups turkey or chicken broth
- 2/3 cup milk
- 2 1/2 to 3 cups diced cooked turkey or chicken
- Pastry for 9-inch two crust pie, prepared or purchased
Details
Servings 6
Preparation
Step 1
Drain peas and carrots; set aside. Heat butter in 2-quart saucepan over low heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat then stir in broth and milk. Place back on heat; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in turkey and vegetables.
Prepare pastry. Roll 2/3 of the pastry into a 13-inch square; ease into ungreased 9-inch square pan. Pour turkey mixture into the pastry-lined pan. Roll remaining pastry into 11-inch square; cut out designs with small cookie cutter. Place square over filling; turn edges under and crimp. Bake in 425° oven until golden brown, about 35 min.
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