- 1
Ingredients
- 4 cups mashed potatoes
- 3 cups cooked turkey meat
- 1 1/3 cups peas frozen or mixed vegetables
- 1 cup onion diced
- 1 cup celery diced
- 1 tablespoon butter
- Salt and pepper to taste
- 3 tablespoons all-purpose flour
- 1 3/4 cups chicken broth
- 1 sprig rosemary chopped
Preparation
Step 1
Preheat oven to 400 degrees and coat a 12-inch glass dish with cooking spray.
Heat the butter in a large skillet over medium heat. Add the onion, celery and rosemary to the skillet. Add the salt and pepper to season and sauté until onion and celery begin to brown.
Sprinkle flour over the mixture and cook for about three minutes, stirring frequently. Stir the broth in gradually, making sure to scrape the bottom of the pan. Cook the mixture for about five minutes, or until it starts to thicken. Stir in the turkey and peas.
Pour the mixture of vegetables and turkey into the 12-inch glass dish. Let the mixture cool for about 10 minutes, and then spread the potatoes on top.
Bake for 20 minutes. The filling will be boiling and the potatoes begin to brown. If you’d like a crispier potato ‘crust’, broil the pot pie on the top rack for 2 minutes.