Marie-Eve'S Turkey Pot Pie Recipe

Name: Marie-Eve'S Turkey Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 1/2 cup chopped onion; 1 clove garlic, minced, or to taste; 1 1/4 cups water; 1 (10.75 ounce) can condensed cream of mushroom soup; 2 tablespoons chicken bouillon granules; 2 potatoes, peeled and cubed; 1/2 cup chopped celery; 1 cup peeled chopped carrot; 1/2 cup frozen green peas, thawed; 1 1/2 cups cubed cooked turkey; 2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 1/4 teaspoon dried basil (optional); 1/4 teaspoon dried oregano (optional); 1/2 cup cold butter; 3/4 cup milk, or as needed; 1 egg

Servings: persons

1 teaspoon olive oil
1/2 cup chopped onion
1 clove garlic, minced, or to taste
1 1/4 cups water
1 (10.75 ounce) can condensed cream of mushroom soup
2 tablespoons chicken bouillon granules
2 potatoes, peeled and cubed
1/2 cup chopped celery
1 cup peeled chopped carrot
1/2 cup frozen green peas, thawed
1 1/2 cups cubed cooked turkey
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon dried basil (optional)
1/4 teaspoon dried oregano (optional)
1/2 cup cold butter
3/4 cup milk, or as needed
1 egg

1
Heat olive oil in a large skillet over medium heat, and cook the onions and garlic until the onions are translucent, about 5 minutes. Pour in water, then whisk in the cream of mushroom soup and chicken granules until the mixture is smooth. Bring to a boil, then stir in potatoes, celery, carrot, and green peas; reduce heat, and simmer until thickened, 30 minutes to an hour. Stir in turkey, then simmer for another 30 minutes.
2
Place an oven rack at the top position of the oven, and preheat oven to 400 degrees F (200 degrees C).
3
Whisk the flour, baking powder, salt, basil, and oregano together in a bowl. Cut in the butter with a pastry cutter or fork until the mixture resembles coarse crumbs; mix in the milk and egg to make a soft dough. Turn the dough out onto a floured work surface, and knead until smooth, then roll out to a 9-inch round crust. Spoon the turkey filling into an 8-inch pie dish, and top the pie with the crust. Pinch the crust down at the edges around the pie dish, then cut several vents into the top of the pie.
4
Bake in the preheated oven on the top rack until the filling is bubbling and the crust is golden brown, about 15 minutes.

794

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 teaspoon olive oil, 1/2 cup chopped onion, 1 clove garlic, minced, or to taste, 1 1/4 cups water, and more.

Yes, Marie-Eve'S Turkey Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Marie-Eve'S Turkey Pot Pie

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