- 1 (15 ounce) package pastry for a 10-inch double crust pie
- 2 teaspoons canola oil
- 1 small onion, minced
- 2 carrots, diced
- 1 stalk celery, finely chopped
- 2 tablespoons dried parsley
- 1 teaspoon dried oregano
- salt and ground black pepper to taste
- 1 tablespoon butter
- 2 cups low-sodium chicken broth
- 1 cup peeled and cubed sweet potato
- 1 cup frozen green peas
- 1 tablespoon butter
- 2 cups cubed cooked turkey
- 3 tablespoons all-purpose flour
- 2/3 cup milk
- 1 stalk celery, finely chopped
- Preheat oven to 425 degrees F (220 degrees C). Press pie crust pastry into the bottom of a 10-inch pie dish; reserve top crust.
- Heat canola oil in a large skillet over medium heat; cook and stir onion, carrots, celery, parsley, oregano, salt, and black pepper until vegetables are slightly tender, about 5 minutes. Stir in 1 tablespoon butter until melted. Pour in chicken broth and bring to a boil. Add sweet potato; simmer until tender, about 15 minutes. Stir in peas; reduce heat to low.
- Melt remaining 1 tablespoon butter in a saucepan over medium-low heat; cook and stir turkey and flour until turkey is heated through, about 5 minutes. Pour milk into saucepan with turkey and bring to a simmer. Transfer turkey sauce to vegetable mixture and continue to cook until thickened, about 10 minutes more. Remove from heat and allow to cool.
- Bake bottom crust in preheated oven until lightly browned, about 8 minutes. Allow to cool for 5 minutes; pour turkey and vegetable mixture into crust. Roll reserved top crust over turkey filling and pinch edges to seal. Cut four slits in the top crust for steam to escape.
- Return to oven and bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue to bake until crust is golden brown, about 10 minutes more.
04/30/2018
recipepes.com
Turkey Pot Pie a la Kat, recipe
PT15M
PT1H
5
455 calories
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