Ingredientes para Turkey Pot Pie
- 2 (9-inch) frozen deep dish pie shells
- 4 tablespoons butter
- 1 medium onion (chopped)
- 2 stalks celery (chopped)
- 1 cup carrots (chopped)
- Dried Parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- 1 1/2 cups chicken broth
- 2 cups potatoes (cubed, about 1/2 inch)
- 2 cups cooked turkey (cubed or shredded)
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/4 cup chopped fresh parsley
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Cómo preparar Turkey Pot Pie
- Preheat oven to 425°F (220°C).
- Melt 2 tablespoons of butter in a large skillet over medium heat.
- Add 1 medium onion (chopped), 2 stalks celery (chopped), 1 cup carrots (chopped), 1/4 cup chopped fresh parsley, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Cook and stir until the vegetables are softened, about 5-7 minutes.
- Stir in 1 1/2 cups chicken broth.
- Bring the mixture to a boil.
- Add 2 cups potatoes (cubed, about 1/2 inch) and cook until tender but still firm, about 8-10 minutes.
- In a medium saucepan, melt the remaining 2 tablespoons of butter.
- Stir in 2 cups cooked turkey (cubed or shredded) and 2 tablespoons all-purpose flour.
- Gradually whisk in 1 cup milk, and cook until thickened, about 2-3 minutes.
- Stir the turkey mixture into the vegetable mixture. Cook until heated through.
- Cool slightly, then pour the mixture into 1 (9-inch) unbaked pie shell.
- Cover with the remaining pie crust.
- Flute the edges and cut 4 slits in the top crust to vent steam.
- Place the pie on a baking sheet.
- Bake in the preheated oven for 15 minutes.
- Reduce the oven temperature to 350°F (175°C) and continue baking for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
10g
Fat
40g
Carbs
13g