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Sat: 9 a.m.-6 p.m., Sun: 10 a.m.-6 p.m.

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Monday-Friday: 9 a.m.-6 p.m.

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1319 Military Cutoff Rd., Suite H, Wilmington, NC 28405
(910) 509-0331

Turkey Pot Pie

a forkful of turkey, flaky crust, and vegetables
This content originally appeared on 
tasteforlife.com

Ingredients

  • 1 double crust pie pastry (10 inch)
  • 1 small onion, minced
  • 2 stalks celery, chopped
  • 2 carrots, diced
  • 3 Tbsp dried parsley
  • 1 tsp dried oregano
  • salt and pepper to taste
  • 2 cups water
  • 3 potatoes, peeled and cubed
  • 1 1⁄2 cups cooked turkey, cubed
  • 3 Tbsp all-purpose flour
  • 1⁄2 cup milk

Directions

  1.  Preheat oven to 425 degrees. 
  2. Roll out bottom pie crust and place in the 10 inch pie pan and set aside.
  3. Saute the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft.
  4. Stir in the water. Bring mixture to a boil.
  5. Stir in the potatoes, and cook until tender but still firm.
  6. In a medium pan, mix turkey and flour gently. Add milk and heat through.
  7. Stir the turkey mixture into the vegetable mixture, and cook until thickened.
  8. Pour mixture into the unbaked pie shell.
  9. Roll out the top crust, and place on top of filling.
  10. Flute edges, and make 4 slits in the top crust to let out steam.
  11. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees and continue baking for 20 minutes, or until crust is golden brown.