Turkey Pot Pie

Turkey Pot Pie

Miz Helen's Kitchen

Adapted from Sarah's Kitchen

Ingredients

1 top and 1 bottom unbaked pie crust for a 9 to 10 inch pie

4 tablespoons butter

1 small onion, chopped

2 stalks celery, chopped

3 tablespoons dried parsley

1 teaspoon dried oregano

1 teaspoon poultry seasoning

1 teaspoon thyme

salt and pepper to taste

2 cubes chicken bouillon

2 cups warm water

3 potatoes, peeled and cubed

3 tablespoons all purpose flour

1/2 cup milk

2 cups cooked Turkey or Chicken

Directions

Preheat oven to 425

Place the bottom pie crust into the pie pan and set aside

Place the cubes of chicken bouillon into 2 cups warm water to dissolve the cubes

Place 2 tablespoons of the butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, poultry seasoning, thyme, salt and pepper. Cook and stir until the vegetables are soft. Stir in the chicken bouillon water. Bring mixture to a boil, stir in the potatoes, and cook until tender, but still firm.

In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the flour until it is melted with the butter, then add the milk and stir until smooth, may need to add more milk, if it is to thick. Add the sauce to the vegetable mix and stir mixing completely. Add the turkey and mix well. Cook the mixture until it thickens stirring. Pour the mixture into the unbaked pie shell. Roll out the top crust and place on top of the filling. Flute edges, and make 4 slits in the top crust to let out steam.

Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees and continue baking for 20 minutes, or until crust is golden brown.