Dec 05 2008
An After Thanksgiving Favorite: Turkey Pot Pie
This will be the last of the after Thanksgiving recipes that I post. Turkey pot pie is a favorite in my family. We love the taste of the warm crust as well as the filling of the pie. It’s delicious and really warms us up as we await the Christmas season.
We always have extra leftover turkey because I usually use it to cook some of these recipes. If you don’t have turkey, you can also substitute cooked chicken breasts, cut up into cubes. It will be yummy for everyone in your family.
This is definitely a dish that you’ll want to make on a Friday or Saturday night for your family. You don’t need any sides because this is so filling. It has your meat and all your vegetables. Serve fruit for dessert, and you have a pretty balanced meal!
The pie serves 6-8 people. Enjoy!
Turkey Pot Pie
Ingredients
2 tablespoons butter
5 cloves garlic, sliced
1/2 cup fresh carrots, chopped into bite-sized pieces
1 medium onion, chopped
2 stalks celery, chopped
1/2 lb fresh green beans, chopped into bite sized pieces
1/2 teaspoon dried thyme
1 teaspoon black pepper
2 cups cooked turkey, cut into cubes
1 can condensed golden mushroom soup
1 store-bought double-crust pie pastry
1 tablespoon milk
Directions
In a skillet over medium heat, melt the butter. Saute the garlic, carrots, onion, celery, and green beans until tender. Stir in thyme and black pepper. Take off heat and set aside.
Add the turkey and can of condensed golden mushroom soup to the sautéed vegetables. Combine well.
Preheat the oven to 350 degrees.
Line a pie pan with the bottom of the prepared pie crust. Add the turkey mixture to the pan and cover with the second pastry. Cut slits into the top and brush lightly with the milk.
Bake in the oven for 35-45 minutes or until the crust is golden brown. Enjoy!
