Turkey Pot Pie Recipe

Pie crust:


4 cups flour

1 tablespoon sugar

2 tsp salt

1 3/4 cups vegetable shortening

1 T apple cider vinegar

1 large egg

1/2 cup water

1- mix flour,sugar,and salt well with fork

2- add shortening, mix till crumbly

3- in small bowl beat together water,vinegar,and egg

4- combine together both mixtures until moistened

5- divide dough into 4 equal parts. shape in flat round pattys

6- wrap in waxed paper and chill at least 1 hour. If need now, roll into round, lay in pie pan, then refrigerate of freeze before filling.

7- roll from center to proper size

8- to prebake, bake at 450 for 10min


Turkey pot pie:


6 T butter, 6 T flour, 2 cups turkey/chicken stock, 1 cup milk, salt to taste, 1/2 tsp pepper, cooked turkey/chicken, frozen veggies, Pie crust.

In saucepan, melt butter over medium low heat. Wisk in the flour and cook for several mi, stirring occasionally. Gradually stir in the broth until absorbed. Add the milk slowly, stirring occasionally so lumps don’t form. Season with salt and pepper. Cook uncovered, over low heat until sauce has thickened. stirring occasionally, allow to cool for at least 30min. Thaw frozen veggies. Lightly butter or spray a deep pie pan or casserole dish. Line bottom with crust. Add turkey or chicken and veggies. Pour gravy mixture over meat and veggies. Cover with upper crust, crimp edges. Bake for 40 min on 425 (or until golden brown)

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