Southern Turkey Pot Pie


Southern Turkey Pot Pie Enough for 2 - 3 pies!

-Pull 2 lbs of bite size pieces of leftover turkey and set aside in fridge

2 sticks salted butter in sauce pan over medium heat

1/4c diced onions
1/4c celery
1/4c carrots
1/4c sliced mushrooms
Sauté until until soft

-Stir in 1/4 cup all purpose flower
-Brown flower (stirring constantly) for approx 10 minutes over medium-high heat to create Roux. *caution - do not burn, pay attention!

2 cups chicken stock
1 cup half and half
1 can cream of chicken
1 can cream of mushroom

Badia ‘complete seasoning’ to taste
Fresh ground black pepper to taste

-Bring pie mixture to a soft boil, stirring often to prevent burning.
-Once at a boil, turn down and simmer 5-10 minutes until thicken mixture thickens *will thicken more as it cools

1 can whole kernel sweet corn
1 small bag frozen peas

-Take mixture off heat and let cool
-Add pulled turkey to mixture

-Once mixture has cooled, fill 2-3 pie shells, top pies with pie crust, cut 3-4 slits in pie crust tops for venting when cooking. *Follow directions on pie shell package for prepping/pre-baking tips.

-Bake pies in oven at 350d until warmed throughout or internal temp reaches 165d

-Turkey Pies can be frozen and gifted to your loved ones for a special holiday treat that “Warms the soul and tantalizes the taste buds”


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