Step-by-Step Guide to Make Speedy Classic Turkey Pot Pie
Hello everybody, it is Drew, welcome to our recipe page. Today, we're going to prepare a special dish, Easiest Way to Make Award-winning Classic Turkey Pot Pie. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Classic Turkey Pot Pie, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Classic Turkey Pot Pie delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Classic Turkey Pot Pie is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Classic Turkey Pot Pie estimated approx 25 mins.
To get started with this recipe, we must first prepare a few components. You can have Classic Turkey Pot Pie using 12 ingredients and 4 steps. Here is how you cook that.
Ingredients and spices that need to be Take to make Classic Turkey Pot Pie:
- Crust
- 1 box Pillsbury refrigerated pie crust, softened as directed on box
- Filling
- 1/3 cup butter or margasrine
- 1/3 cup chopped onioin
- 1/3 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 can (14oz) chicken broth
- 1/2 cup milk
- 2 1/2 cup shredded cooked turkey
- 2 cup Green Giant Valley Fresh Steamers frozen mixed vegetables, thawed
Steps to make to make Classic Turkey Pot Pie
- Heat oven to 425°F. Make pie crust as directed on box for Two-Crust Pie, 9-inch glass pie plate.
- In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
- Stir in turkey and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
- Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
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