Thursday, December 22, 2011

Berry Springs After Christmas Turkey Pot Pie

After Christmas Turkey Pot Pie


  • 1 cup sliced carrotsturkey pot pie

  • 1 cup finely chopped onion

  • 1/2 cup chopped celery

  • 1/2 teaspoon dried thyme

  • 1/8 teaspoon pepper

  • 3 tablespoons butter or margarine

  • 2 cups cubed cooked turkey

  • 1 tablespoon all-purpose flour

  • 1 (10.75 ounce) can condensed golden mushroom soup, undiluted

  • 1 cup frozen cut green beans, cooked and drained

  • 1 Pastry for double-crust pie (9 inches)

  • 1 tablespoon milk


  1. In a skillet, saute carrots, onion, celery, thyme and pepper in butter until vegetables are crisp-tender. In a large resealable plastic bag, combine turkey and flour; shake to coat. Add turkey, soup and green beans to the vegetable mixture; mix well. Line a 9-in. pie plate with bottom crust. Add turkey mixture. Roll out remaining pastry to fit top of pie; seal and flute edges. Cut slits in pastry. Brush with milk. Cover edges loosely with foil. Bake at 350 degrees F for 55-65 minutes or until golden brown. Serve warm.

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