Makes 12 servings
Prep: 30 minutes
Cook: 50 minutes
- 300 gr or 2 cups frozen peas and carrots
- 250 gr or 2 cups frozen green beans
- 125 gr or 1 cup sliced celery
- 150 gr or ⅔ cup butter
- 110 gr or ⅔ cup chopped onion
- 85 gr or ⅔ cup all-purpose flour
- 3 gr or ½ teaspoon salt
- 2 gr or 1 teaspoon ground black pepper
- 1 gr or ½ teaspoon celery seed
- 1 gr or ½ teaspoon onion powder
- 1 gr or ½ teaspoon Italian seasoning
- 415 ml or 1¾ cups chicken broth
- 315 ml or 1⅓ cups milk
- 560 gr or 4 cups cubed cooked turkey meat – light and dark meat mixed
- 4x 23 cm or 9 inch unbaked pie crusts
- Preheat an oven to 220° C or 425° F.
- Place the peas and carrots, green beans, and celery into a saucepan.
- Cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes.
- Drain the vegetables in a colander set in the sink, and set aside.
- Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes.
- Stir in 85 gr or ⅔ cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning.
- Slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens.
- Remove from heat.
- Stir the cooked vegetables and turkey meat into the filling until well combined.
- Fit 2 pie crusts into the bottom of two 23 cm or 9-inch pie dishes.
- Spoon half the filling into each pie crust, then top each pie with another crust.
- Pinch and roll the top and bottom crusts together at the edge of each pie to seal.
- Cut several small slits into the top of the pies with a sharp knife to release steam.
- Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes.
- If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes.
- Cool for 10 minutes before serving.
Note 1: You can also add a diced potato to sub for some of the celery and carrot.
Note 2: Use a bag of mixed veggies like corn, peas, carrots, greenbeans and lima beans instead of the frozen vegetables.
Note 3: For extra flavour and to preserve nutrients, simmer the vegetables in the broth instead of water. Of course, you don’t discard the broth, you just whisk broth and vegetables into your onion and flour mixture.
Amount Per Serving
Total Fat: 33.3g
Total Carbohydrates: 39.6g
Dietary Fiber: 4.2g
Gastric Bypass, Gastric Sleeve and Lap-band [WLS] persons can eat only half a serving max !
PDF of this recipe: 20141225-Leftover-Turkey-Pot-Pie