Turkey Pot Pie
I am still thawing and using the turkey scraps we froze after Thanksgiving. This pie served my family with leftovers. If you have a larger family, you can serve this with a salad or side and it should provide plenty.
Two pre-made, refrigerated pie crusts
4 tablespoons butter
1 small onion, chopped
2 stalks celery, chopped
2 carrots, chopped thin
3 tablespoons dried parsley
1 teaspoon dried oregano
salt and pepper to taste
2 cubes chicken bouillon
2 cups water
3 potatoes, peeled and cubed
1 1/2 cups cubed cooked turkey
3 tablespoons all-purpose flour
1/2 cup milk
Preheat oven to 425 degrees. Roll out bottom pie crust, press it into a pie pan and set this aside.
Melt 2 tablespoons of butter in a deep skillet over medium heat. Add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are pretty soft. Stir in the bouillon cubes and water. Stir in the chopped potatoes, cover and cook everything, stirring frequently, until the potatoes are getting tender.
In a saucepan, melt the other 2 tablespoons butter. Stir in the flour, then the turkey pieces. Add the milk and heat this mixture through. Stir this turkey mixture into the vegetables and broth, and cover and cook this until it is thick and the potatoes are tender. Pour this mixture into the unbaked pie shell.
Place the other crust on top, press the edges and make slits in the top of the crust to let out steam.
Bake for 15 minutes on 425. Reduce oven temperature to 350 degrees and continue baking for 20 minutes or until crust is golden brown. Just keep checking so you don't over-brown the crust.