Easy Homemade Turkey Pot Pie Recipe

Ingredients

• 1 recipe pastry for a (10 inch) double crust pie
• 4 tablespoons butter, divided
• 1 small onion, minced
• 2 stalks celery, chopped
• 2 carrots, diced
• 3 tablespoons dried parsley
• 1 teaspoon dried oregano
• salt and pepper to taste
• 2 cubes chicken bouillon
• 2 cups water
• 3 potatoes, peeled and cubed
• 1.5 cups cubed cooked turkey
• 3 tablespoons all-purpose flour
• 0.5 cup milk

Instructions

1. Preheat your oven to 425 degrees F (220 degrees C). Roll out the bottom pie crust and gently press it into a 10-inch pie pan. Set aside.
2. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the chopped onion, celery, carrots, parsley, oregano, salt, and pepper. Cook and stir until the vegetables are softened. Stir in the bouillon and water, then bring the mixture to a boil. Stir in the potatoes, and cook until they are tender but still firm.
3. Melt the remaining 2 tablespoons of butter in a medium saucepan. Stir in the cooked turkey and flour. Gradually add the milk, stirring until heated through. Stir the turkey mixture into the vegetable mixture and cook until thickened. Let it cool slightly, then pour the mixture into the unbaked pie shell. Roll out the top crust, and carefully place it on top of the filling. Flute the edges to seal, and make 4 slits in the top crust to allow steam to escape.
4. Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for another 20 minutes, or until the crust is golden brown and the filling is nicely bubbling.

Nutrition

• Calories: 482 kcal
• Fat Content: 27 g
• Fiber Content: 5 g
• Sugar Content: 3 g
• Sodium Content: 671 mg
• Protein Content: 14 g
• Cholesterol Content: 38 mg
• Carbohydrate Content: 46 g
• Saturated Fat Content: 9 g
• Unsaturated Fat Content: 0 g