Turkey Pot Pie So Tasty

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Turkey Pot Pie

"A best way to use up left over turkey. This pie tastes yummy, and will feed up to eight hungry human beings."

Ingredients :

1 recipe pastry for a (10 inch) double crust pie
four tablespoons butter
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced
three tablespoons dried parsley
1 teaspoon dried oregano
salt and pepper to flavor
2 cubes chicken bouillon
2 cups water
three potatoes, peeled and cubed
1 1/2 cups cooked turkey, cubed
three tablespoons all-reason flour
half cup milk

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H20M

Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust and region inside the 10 inch pie pan and set apart.
Place 2 tablespoons of the butter in a huge skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the greens are soft. Stir inside the bouillon and water. Bring combination to a boil. Stir in the potatoes, and cook until smooth however nonetheless firm.
In a medium saucepan, soften the last 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat thru. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Pour aggregate into the unbaked pie shell. Roll out the top crust, and area on top of filling. Flute edges, and make four slits in the top crust to let out steam.
Bake within the preheated oven for 15 mins. Reduce oven temperature to 350 tiers F (175 stages C) and continue baking for 20 mins, or until crust is golden brown.

Notes :

Reynolds® Aluminum foil can be used to maintain food moist, cook dinner it calmly, and make smooth-up less complicated.

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