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

Turkey Pot Pie Recipe

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This recipe for Turkey Pot Pie is from HARVESTLAND CHURCH , 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 baked young turkey breast with broth 4-5 lbs.
Bake 3 1/2 hours @ 325 degrees in 2" water in pan covered tightly with foil

3 stalks celery
1/2 pkg. frozen carrots
1/2 pkg. frozen peas
1/2 can Swanson chicken broth 99% fat free
1 cup 2% milk, or use what you want
3 tbsp. corn starch
1/2 turkey breast with broth
salt to taste

Pie Crust:
1 1/2 cups flour
3/4 cup Crisco and butter mixed to form 3/4 cup
1/2 tsp. salt
1 egg
2 1/2 cups cold water

Directions:
Directions:
Preheat oven to 375º. Pie Crust: Mix dry ingredients, blend in the Crisco/butter combination. Stir in egg and water. Blend until soft ball forms. Divide dough in half; mix in some flour and knead it a few times. Roll each half on a floured surface. Place one crust in bottom of baking dish and reserve the other for the top. Set aside. Filling: Dice celery, cook in turkey broth for 1/2 hour until tender, add carrots, peas and cook until tender. Cube 1/2 turkey and add to boiling broth to cover, if needed use more canned broth. Add 1 cup milk to a shaker with 3 tbsp. corn starch, shake and gradually add to boiling broth. Let bubble a couple of mins. Stir as it thickens, add more milk/cornstarch mixture if you desire thicker gravy. When desired consistency, pour into prepared pie crust and top with remaining crust, seal edges and vent top by cutting a few slits in top. Bake 45-50 mins. or until nice and golden brown. Remove and let set 10 mins. before serving.

 

 

 

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