Tuesday, November 27, 2012

Turkey Pot Pie 2012

Turkey Pot Pie for dinner tonight. Need my fridge back so I need to get the turkey used up.

2 cups left over turkey, chopped in big pieces (or small, I was too lazy to chopped it up small.)
2 cup frozen mixed vegetables
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
2 bouillon cubes
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts

Preheat oven to 425 degrees
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt and pepper. Slowly stir in chicken broth, cubes and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the turkey mixture, vegetables and sauce in a large bowl, mix well. Pour into bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

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