Classic Turkey Pot Pie


by Chris Patterson

 2 whole pie crusts, frozen
 1/3 cup chopped onion
 1/3 cup all-purpose flour
 3/4 tsp salt
 1/4 tsp pepper
 1 1/2 cup chicken stock
 2/3 cup milk
 3 cups shredded cooked turkey (or chicken)
 2 cups frozen mixed vegetabless, thawed
 2 Tbsp butter
  • Unfold pie crust. Lay first pie crust in the bottom of a pie plate and set the other aside. Heat oven to 425°F.
  • In a medium saucepan, melt butter. Add onion to butter and cook for 2 minutes or until tender. Add flour, salt, and pepper. Stir until well blended. Gradually add broth and milk; cook, stirring constantly until bubbly and thickened. Stir in turkey and vegetables; remove from heat.
  • Spoon filling into crust. Place second crust over filling and flute; cut slits in top crust.
  • Bake 425°F for 30 to 40 minutes or until crust is golden brown.
Serves 6
Cook Time
Prep Time: 20 minutes

Cook Time: 40 minutes 


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