Monday, February 6, 2017

Turkey Pot Pie

We had some Pilsbury Pie Crusts and some Turkey meat, so we decided to combine them together and make turkey pot pie! We also had the new convection oven to try out! :)
The result was pretty good! The pie crusts made an excellent pot pie with perfect crunchiness. This was a lot faster to make than we expected and much easier! Definitely put the foil to cover the sides of the pie for the last 15 minutes though, it keeps the sides from getting burned!

Here is the original recipe:

just baked!

ready to go in the oven!


2 Pillsbury™ refrigerated pie crusts, softened as directed on box
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 can chicken broth (1 3/4 cups)
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables, thawed
3 ribs of celery, chopped


1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
2. 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.
3. Stir in chicken, celery, and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

What we liked:

Super easy to make!

What we didn't like:

Nothing, it was great! 

What Kaspian thought about it:

He liked the veggies from inside. So did Astrid!

Next time:

try it with chicken!

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