Turkey Pot Pie

Turkey Pot Pie

This recipe is for Turkey Pot Pie, but you can use any meat you like in it. I always use my leftover turkey in pot pie and other favorite recipes. I grew red potatoes, that is red inside, this year. They are in the pie in the photo those aren’t beets.

2 cups cooked turkey, cubed

2 potatoes, diced

1 onion, diced

2 carrots, sliced

2 stalks celery, sliced

½ cup each corn, peas, green beans or 1½ cups mixed vegetables

½ tsp salt

¼ tsp black pepper

1/8 tsp crushed thyme

1½ cups broth

3 tbls cornstarch

a few sprigs of parsley, minced

2- 9” pie crust

In a large Dutch oven, sauté turkey, onion, and celery in 2 tbls of olive oil until onions are limp. Add remaining vegetables, salt, pepper, parsley & thyme. Mix broth with cornstarch add slowly to vegetable mixture. Heat until mixture starts to thicken. Pour into 9” pie shell, cover with other pie shell. Bake at 375 degrees for 45 minutes. Remove from oven and let it cool a few minutes. Cut and serve.

— Barbara Rexford