Turkey Pot Pie a la Kat Recipe

Recipesfull introduces to you: Turkey Recipes. (Turkey Pot Pie a la Kat Recipe). Nothing beats a homemade turkey pot pie filled with leftover turkey, vegetables, and spices! Sweet potatoes and green peas add a slight sweetness to this version of pot pie.

Brief

Prep 20 mins

Cook: 1hr10 mins

Additional: 10 mins

Total: 1hr40 mins

Servings: 6

Yield: 1 10-inch pie

Turkey Pot Pie a la Kat Recipe

Ingredients

1 (15 ounce) package pastry for a 10-inch double crust pie

2 teaspoons canola oil

1 small onion

minced

2 carrots

diced

1 stalk celery

finely chopped

2 tablespoons dried parsley

1 teaspoon dried oregano

salt and ground black pepper to taste

1 tablespoon butter

2 cups low-sodium chicken broth

1 cup peeled and cubed sweet potato

1 cup frozen green peas

1 tablespoon butter

2 cups cubed cooked turkey

3 tablespoons all-purpose flour

⅔ cup milk

1 stalk celery

finely chopped

Turkey Divan

Dinner

Directions

Step 1

Preheat oven to 425 degrees F (220 degrees C). Press pie crust pastry into the bottom of a 10-inch pie dish; reserve top crust.

Step 2

Heat canola oil in a large skillet over medium heat; cook and stir onion carrots celery parsley oregano salt and black pepper until vegetables are slightly tender about 5 minutes. Stir in 1 tablespoon butter until melted. Pour in chicken broth and bring to a boil. Add sweet potato; simmer until tender about 15 minutes. Stir in peas; reduce heat to low.

Step 3

Melt remaining 1 tablespoon butter in a saucepan over medium-low heat; cook and stir turkey and flour until turkey is heated through about 5 minutes. Pour milk into saucepan with turkey and bring to a simmer. Transfer turkey sauce to vegetable mixture and continue to cook until thickened about 10 minutes more. Remove from heat and allow to cool.

Step 4

Bake bottom crust in preheated oven until lightly browned about 8 minutes. Allow to cool for 5 minutes; pour turkey and vegetable mixture into crust. Roll reserved top crust over turkey filling and pinch edges to seal. Cut four slits in the top crust for steam to escape.

Step 5

Return to oven and bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue to bake until crust is golden brown about 10 minutes more.

Nutritional Information

Turkey Pot Pie a la Kat Recipe

Servings Per Recipe:6

Calories: 563.2

% Daily Value *

Protein: 21.7g 43%

Carbohydrates: 45.9g 15%

Dietary Fiber: 5.4g 22%

Sugars: 5.7g

Fat: 32.4g 50%

Saturated Fat: 9.8g 49%

Cholesterol: 52mg 17%

Vitamin A Iu: 7353.7IU 147%

Niacin Equivalents: 9.4mg 72%

Vitamin B6: 0.4mg 22%

Vitamin C: 8.3mg 14%

Folate: 89.8mcg 22%

Calcium: 89.5mg 9%

Iron: 4mg 22%

Magnesium: 42.7mg 15%

Potassium: 468.6mg 13%

Sodium: 512.9mg 21%

Thiamin: 0.4mg 42%

Calories From Fat: 291.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.