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Home Style Turkey Pot Pie

We all have colds at my house. So I have turkey pot pie on my mind (I always liked turkey pie better than chicken.) When I don’t feel well all I want is 7-up, pot pie and my momma. Do you remember being sick and staying home from school? I would lay in bed, my mom would wheel the little TV into my room and I watched PBS all day. We only had four channels and soaps were on the other three so it was a day of “Dr. Who,” “Zoom,” “3 – 2 – 1 Contact” and the “Great Space Coaster.” In case you don’t know those are classic PBS shows from my day.

I loved being sort of sick and staying home from school; too sick to go to school but not too sick to draw cartoons or play with Colorforms. Remember Colorforms? Do they still make those? They were the greatest toy ever. I wish I had a colorform to play with right now and a turkey pot pie to eat. Oh well, that is what happens when you become the momma – you are the one making the pie!

So plan ahead! We know fall is here and winter is on the way. We are most likely going to find ourselves under the weather at some point and wishing for some wonderful comfort food. So make some pot pies, freeze them and then when you are sick tell your husband or your oldest child to pop one in the oven, then wheel the TV over and watch some PBS! I am going to look for Colorforms on ebay tomorrow!

1 tablespoon Butter

1 small Sweet Onion, chopped

1/2 cup Carrots, peeled and chopped

1/2 cup Potatoes, peeled and chopped

1/2 cup Celery, chopped

1/2 teaspoon Salt

1/2 teaspoon Dried Thyme

1/2 teaspoon Dried Rosemary, crushed

pinch Black Pepper

1 Bay Leaf

2 cups Turkey Broth

1/3 cup Flour

1 cup Frozen Peas

2 cups Cooked Turkey, chopped

2 (9-inch) Pie Crusts

2 tablespoons Milk

-Preheat oven to 400 degrees

-Melt butter in large saucepan over medium heat.

-Stir in chopped sweet onion, chopped carrots, chopped potatoes and chopped celery.

-Cook vegetables until soft, about 5 minutes.

-Stir in salt, pepper, dried thyme, dried rosemary, bay leaf, and 1-1/2 cups turkey broth.

-In small bowl, combine 1/3 cup flour with remaining ½ cup turkey broth.

-Stir flour mixture into hot vegetables.

-Bring to a boil over medium high heat. Reduce heat to low and simmer 8-10 minutes.

-Stir occasionally.

-Remove bay leaf.

-Stir in frozen pea and cooked turkey.

-Place pie crust in glass pie plate.

-Spoon pot pie mixture into pie crust.

-Place 2nd crust over top and crimp to seal edges.

-Cut slits in top crust.

-Brush top pie crust with milk.

-Bake 10-15 minutes, or until top crust is golden brown.

By Leigh Sackett
[email protected]

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