This was a real good recipe I found on line when we had to do something with 22 lbs of turkey. We’ve been getting pot pies lately from the store so it was already something on my mind and I figured, let’s see what I can do.
- 2 cups frozen peas and carrots or other mixed vegetables.
- 2 cups frozen green beans
- 1 cup chopped celery
- 2/3 cup of butter (1 1/3 sticks)
- 2/3 cup chopped onion
- 2/3 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon celery seed (I’ve had these around for quite some time)
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1 3/4 cups of chicken broth
- 1 1/3 cups milk
- 4 cups cubed and cooked turkey meat. Half light, half dark.
- 4 9 inch unbaked pie crusts. I used the Pillsbury ones.
Step 1 – Preheat the oven to 425F.
Step 2 – Cook the frozen vegetables and the chopped celery into a medium/large sauce pan. Boil and then simmer until the celery is tender. About 8 to 10 minutes. Drain the vegetables and set aside.
Step 3 – Melt the butter in the saucepan over medium heat, add the onion and cook until translucent, about 5 minutes. Then stir in the flour, salt, black pepper, celery seed, onion powder, and Italian seasoning. Then slowly whisk in the chicken broth and milk until the mixture thickens. It was pretty liquid for most and then I turned around for about 30 seconds and whomp, it was thickened. At that point, remove from the heat and stir in the cooked vegetables and turkey meat until well combined.
Step 4 – Fit two of the pie crusts into the bottom of the pie dishes. Spoon in half the vegetable and turkey filling into each of the dishes and cover with the second pie crust. As with a regular pie, pinch the edges together all the way around. You might cut a couple of slits into the top. I didn’t and it seemed to be fine.
Step 5 – Bake in the oven until the crusts are nice and brown. Between 30 and 35 minutes. Cover with aluminum foil if the tops are getting brown too fast. Once done, cool for about 10 minutes and serve.