Just Another Turkey Pot Pie
Nutrition :
292 calories,
4.2 stars -
based on 425 reviews
Yield : 1 9-inch pot pie
Ingredients
-
1 (15 ounce) package pastry for a 9 inch double crust pie2 teaspoons olive oil1 onion, finely chopped1 teaspoon dried thyme leaves1 teaspoon dried oregano leavessalt and ground black pepper to taste2 cups frozen mixed vegetables, thawed and drained1 cup heavy whipping cream1 cup milk2 tablespoons cornstarch2 cups cubed cooked turkey, or more to taste1 tablespoon butter, softened
Directions
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Preheat oven to 425 degrees F (220 degrees C). Unroll the pie crusts, and line a 9-inch pie dish with 1 crust. Set aside the other crust.Heat the olive oil in a skillet over medium heat, and cook the onion, stirring occasionally, until translucent, about 5 minutes. Stir in the thyme, oregano, salt and black pepper, then add the mixed vegetables and combine. Place the vegetable mixture into the prepared pie dish.In a saucepan over medium heat, whisk the cream, milk, and cornstarch together until smooth, then bring to a simmer. Reduce heat and simmer the cream mixture until thickened, about 1 minute; pour the sauce over the vegetables in the pie dish. Arrange the turkey meat over the sauce and vegetables, then top the pie with the reserved crust. Crimp the two crusts together around the edge of the pie dish with a fork, and poke several holes in the top of the pie. Spread butter over the top crust. Cover the pie with aluminum foil.Bake in the preheated oven for 10 minutes; reduce heat to 350 degrees F (175 degrees C) and bake for 50 more minutes. Remove the foil from the pie about 20 minutes before the end of baking time to let the crust brown. Let stand about 10 minutes before serving.
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