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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

After Christmas Turkey Pot Pie Recipe

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This recipe for After Christmas Turkey Pot Pie is from Boudreau Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 1 cup sliced carrots
• 1 cup chopped onion (fine)
• ½ cup chopped celery
• ½ tsp. thyme
• 1/8 tsp. pepper
• 3 Tbsp. butter or margarine
• 2 cups cubed, cooked turkey
• 1 Tbsp. flour
• 1 can (10 ¾ oz.) condensed golden mushroom soup, undiluted
• 1 cup frozen green beans, cooked and drained
• Pastry for double crust pie
• 1 Tbsp. milk
Directions:
Directions:
In a skillet, sauté onion, carrots, celery, thyme and pepper in butter until vegetables are crisp tender. In a large re-sealable plastic bag, combine turkey and flour, shake to coat. Add turkey, soup, and green beans to the vegetable mixture; mix well.

Line a 9-inch pie with bottom crust. Add turkey mixture. Roll out remaining pastry to fit top of pie, seal and flute edges. Cut slits in pastry. Brush with milk. Cover edges loosely with foil. Bake at 350 ºC for 55 to 65 minutes or until golden brown.

 
Number Of Servings:
Number Of Servings:
6

 

 

 

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