Marie Callender's Turkey Pot Pie Recipe
Description
Marie Callender's Turkey Pot Pie is a delicious dish that will have your family coming back for seconds! This classic recipe combines flavorful turkey, a creamy sauce, and a flaky crust to create a comforting meal that is sure to please. It's a great way to use up leftovers, and you can also mix and match ingredients to create your own unique version. Whether you're looking for a home-cooked meal or a quick weeknight dinner, this pot pie is sure to hit the spot!
Prep Time
This recipe takes about 15 minutes to prepare, and about 45 minutes to bake.
Cook Time
This recipe takes about 45 minutes to bake.
Ingredients
For the Filling:
- 2 tablespoons butter
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1 cup diced carrots
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1/2 teaspoon dried thyme
- 2 cups chicken broth
- 1 cup frozen peas
- 2 cups cooked, diced turkey
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley
For the Crust:
- 2 sheets frozen puff pastry, thawed
- 1 egg, beaten
Instructions
1. Preheat the oven to 375 degrees F. Grease a 9-inch pie dish with butter.
2. In a large skillet, melt the butter over medium heat. Add the onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
3. Add the garlic and cook for 1 minute. Stir in the flour and thyme and cook, stirring, for 2 minutes.
4. Slowly pour in the chicken broth, stirring constantly, until the mixture is thick and bubbly.
5. Add the peas, turkey, salt, and pepper and stir to combine. Simmer for 5 minutes.
6. Remove from the heat and stir in the parsley. Pour the filling into the prepared pie dish.
7. Unfold the puff pastry and cut into 2 pieces. Place one piece on the top of the pie and the other on the bottom. Crimp the edges to seal. Brush the top of the pastry with the beaten egg.
8. Bake for 45 minutes, or until the crust is golden brown. Serve warm.
Equipment
- Skillet
- 9-inch pie dish
- Rolling pin
- Pastry brush
Notes
You can use any type of cooked, diced meat in this recipe. You can also substitute frozen mixed vegetables for the peas, carrots, and celery.
Nutrition: Per Serving
Calories: 467
Fat: 32 g
Carbohydrates: 25 g
Protein: 19 g
Recipe Tips
- For a healthier version of this recipe, use low-fat milk instead of chicken broth and whole wheat pastry for the crust.
- If you are short on time, you can use an already-made pie crust and skip the puff pastry.
- Try adding other vegetables, such as broccoli, zucchini, or bell peppers.
- For added flavor, try adding some herbs or spices, such as rosemary, oregano, or paprika.
- If you want to make individual pot pies, divide the filling into 4-6 ramekins and top with pastry rounds.
Post a Comment for "Marie Callender's Turkey Pot Pie Recipe"