Turkey Pot Pie Recipe

Name: Turkey Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10 oz.) pkg. frozen peas and carrots; 1/3 c. butter; 1/3 c. all-purpose flour; 1/3 c. chopped onion; 1/2 tsp. salt; 1/4 tsp. pepper; 1 3/4 c. turkey broth; 2/3 c. milk; 2 1/2 to 3 c. cut-up cooked turkey or chicken; 9-inch two-crust pie shell

Servings: persons

1 (10 oz.) pkg. frozen peas and carrots
1/3 c. butter
1/3 c. all-purpose flour
1/3 c. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 c. turkey broth
2/3 c. milk
2 1/2 to 3 c. cut-up cooked turkey or chicken
9-inch two-crust pie shell

1
Rinse frozen peas and carrots under cold water to separate; drain.
2
Heat butter in 2-quart saucepan over low heat until melted.
3
Stir in flour, onion, salt and pepper.
4
Cook, stirring constantly, until mixture is bubbly.
5
Remove from heat.
6
Stir in broth and milk.
7
Heat to boiling, stirring constantly.
8
Boil and stir 1 minute.
9
Stir in turkey and vegetables.
10
Prepare pastry. Pour turkey mixture into pastry-lined pan.
11
Bake at 425u00b0 about 35 minutes.

561

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 10 ingredients. The key ingredients include: 1 (10 oz.) pkg. frozen peas and carrots, 1/3 c. butter, 1/3 c. all-purpose flour, 1/3 c. chopped onion, and more.

Yes, 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.

Turkey Pot Pie

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