After-Christmas Turkey Potpie |
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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 6 |
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Need ways to use up leftover turkey? This is what I like to do. The cubed poultry, tender vegetables and herbs encased in a flaky crust is a favorite at our house. Ingredients:
1 cup sliced carrots |
1 cup finely chopped onion |
1/2 cup chopped celery |
1/2 teaspoon dried thyme |
1/8 teaspoon pepper |
3 tablespoons butter |
2 cups cubed cooked turkey |
1 tablespoon king arthur unbleached all-purpose flour |
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted |
1 cup frozen cut green beans, cooked and drained |
pastry for double-crust pie (9 inches) |
1 tablespoon milk |
Directions:
1. In a skillet, saute carrots, onion, celery, thyme and pepper in butter until vegetables are crisp-tender. In a large resealable plastic bag, combine turkey and flour; shake to coat. Add turkey, soup and green beans to the vegetable mixture; mix well. Line a 9-in. pie plate 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° for 55-65 minutes or until golden brown. Serve warm. Yield: 6 servings.
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