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LOCATION: Recipes >> Entrée Pies >> Potpie 29

Print this Recipe    Potpie 29

Turkey Pot Pie

1 1/2 cups cubed cooked turkey
2 stalks celery, diced
2 carrots, diced
1 small onion, diced
3 potatoes, peeled and cubed
3 tablespoons dried parsley
1 tsp dried oregano
salt and pepper to taste
2 tablespoons chicken bouillon or base
4 tablespoons butter
2 cups water
3 tablespoons flour
1/2 cup milk

Roll out bottom pie crust and place in 10 inch pie pan. Put 4 tbsp.
butter in a skillet; add onions, celery, carrots and spices. Saute
until the veggies are soft. stir in flour. Cook a few minutes, then
add the 2 c water, 1/2 c milk and chicken bouillon. Bring mixture
to a boil. Stir in the potatoes and cook until potatoes are almost
done. Put on top crust and vent. bake in a preheated oven at 425
degrees for 15 minutes. Lower the temperature to 350 degrees and
bake an addional 35-45 minutes, or until you think bottom crust is
done. Roll bottom crust very thin so it cooks well.

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