turkey pot pie recipe easy

Preheat oven to 350 degrees F. Whisk in a few tablespoons of stock.


Turkey Pot Pie Recipe Yummly Recipe Turkey Pot Pie Recipe Turkey Pot Pie Easy Turkey Pot Pie

Roll out bottom pie crust and place in the 10 inch pie pan and set aside.

. While the oven is heating stir the soup vegetables turkey and 12 cup milk in a 9-inch pie plate. Stir in turkey peas 12 cup cream parsley garlic salt and pepper. In a Dutch oven over low heat melt the butter.

Stir in flour salt and pepper until well blended. In medium bowlstir remaining ingredients until blended. Place 2 tablespoons of the butter in a large skillet.

Pour evenly over soup mixture crust will rise during baking. Combine turkey mixed vegetables condensed soup Cheddar cheese seasoned salt and seasoned pepper in. Gradually stir in broth and milk cooking and stirring until bubbly and thickened.

Stir the remaining 12 cup milk the egg and baking mix in a small bowl. Preheat the oven to 350 degrees F 175 degrees C. Preheat oven to 425 degrees F 220 degrees C.

Spread the batter over the turkey mixture. Cook and stir 2 minutes or until thickened. Boil and stir 1 minute.

Take the skillet off the heat. Whisk the milk and the cornstarch until smooth 3. Add the onion celery carrots parsley oregano salt.

Bake about 30 minutes or until light brown. Trim crusts and seal to edge of pie plates. Stir in turkey and mixed vegetables.

Pour into the skillet with the vegetables and chicken broth 4 stir well and simmer until thickened 5. Now the fun part. Stir in the sour cream and butter 6.

In 2-quart saucepan melt butter over medium heat. Dump your bubbly goodness into the bottom crust and spread with the back of a spoon to make it even. In 4-quart saucepan heat soup broth turkey and vegetables to boiling stirring constantly.

Add in your chopped turkey stir turkey mixture gently and let this come to a slight bubble. Spread in ungreased 13x9-inch pan. Finally add the cooked turkey 7 and fold in until fully smothered in gravy 8.

Heat the oven to 400F. Bake for 30 minutes or until the topping is golden brown and done. Line an 8-inch pie dish with one of the pastry crusts.

Sprinkle in the flour and cook whisking about 1 minute. Bring to a boil. Cut out a decorative center or cut slits in crusts.

Spoon into 2 ungreased 9-in. Set the other crust aside. Season with salt and pepper.

Add the soup water or chicken stock and mixed vegetables and stir until well incorporated. Cook 2 minutes stirring frequently until tender.


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