Classic Turkey Pot Pie
Posted: May 15, 2014 9:05 PM CST | Updated: Nov 5, 2014 2:31 PM CST
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.
Prep Time: 20 minutes
Cook Time: 40 minutes