Name: Turkey Pot Pie I
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Pastry for a (10 inch) double crust pie - 1 recipe; Butter, divided - 4 tablespoons; Onion, minced - 1 small; Celery, chopped - 2 stalks; Carrots, diced - 2; Dried parsley - 3 tablespoons; Dried oregano - 1 teaspoon; Salt and pepper to taste - 1 teaspoon; Chicken bouillon - 2 cubes; Water - 2 cups; Potatoes, peeled and cubed - 3; Cubed cooked turkey - 1 ½ cups; All-purpose flour - 3 tablespoons; Milk - ½ cup

Ingredients for - Turkey Pot Pie I

1. Pastry for a (10 inch) double crust pie 1 recipe

2. Butter, divided 4 tablespoons

3. Onion, minced 1 small

4. Celery, chopped 2 stalks

5. Carrots, diced 2

6. Dried parsley 3 tablespoons

7. Dried oregano 1 teaspoon

8. Salt and pepper to taste 1 teaspoon

9. Chicken bouillon 2 cubes

10. Water 2 cups

11. Potatoes, peeled and cubed 3

12. Cubed cooked turkey 1 ½ cups

13. All-purpose flour 3 tablespoons

14. Milk ½ cup

How to cook deliciously - Turkey Pot Pie I

1 . Stage

Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.

2 . Stage

Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.

3 . Stage

In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.

4 . Stage

Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes, or until crust is golden brown.