WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


Turkey Pot Pie

1 small onion, chopped
1 medium carrot, chopped
1/2 cup peeled potato, diced
1/4 cup celery, chopped
1/4 cup butter, cubed
1/3 cup all-purpose flour
1/2 tsp. salt
1/2 tsp. dried parsley flakes
1/4 tsp. dried rosemary, crushed
1/4 tsp. rubbed sage
1/4 tsp. pepper
1 cup chicken broth
2 cups cooked turkey, cubed
1/2 cup frozen peas
1 cup  plain Greek yogurt
1 sheet refrigerated pie pastry

In large saucepan, sauté onion, carrot, potato, and celery in butter until tender. Add flour and seasonings until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in turkey, peas, and yogurt; divide mixture among four ungreased 5-inch pie plates. Divide pastry into quarters. On a lightly floured surface, roll each quarter into a 6-inch circle; place over filling. Trim, seal, and flute edges; cut slits to vent. Cover and freeze two pot pies for up to 3 months. Bake the remaining potpies at 375 degrees for 18 to 22 minutes or until golden brown. Let stand for 10 minutes before serving.

To use frozen pot pies: Remove from the freezer 30 minutes before baking. Cover edges of crusts loosely with foil; place on a baking sheet. Bake at 375 degrees for 30 minutes. Remove foil; bake 15–20 minutes longer or until golden brown and filling is bubbly.

 


WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2012 Wisconsin Energy Cooperative News