Central Market Recipes
https://www.thefreshplace.com/Recipes/Detail/1568/
Classic Pot Pie
Yield: 6 servings
Ingredients
| 1 | pkg. | (15-oz.) Pillsbury Refrigerated Pie Crusts | |
|
|
|||
| 1/3 | cup | margarine or butter | |
|
|
|||
| 1/3 | cup | chopped onion | |
|
|
|||
| 1/3 | cup | flour | |
|
|
|||
| 1/2 | teaspoon | salt | |
|
|
|||
| 1/4 | teaspoon | pepper | |
|
|
|||
| 1 1/2 | cups | chicken broth | |
|
|
|||
| 2/3 | cup | milk | |
|
|
|||
| 3 | cups | Butterball Fresh Turkey Breast Cuts | |
|
|
|||
| 2 | cups | frozen mixed vegetables, thawed | |
|
|
|||
Directions:
1. Heat oven to 425 F. Prepare pie crusts as directed on package for two-crust pie using 9-inch pie pan.
2. In medium saucepan, melt margarine over medium heat. Add onion; cook 2 minutes or until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
3. Add turkey and mixed vegetables; remove from heat. Spoon turkey mixture into crust-lined pan. Top with second crust and flute; cut slits in several places.
4. Bake 425 F. for 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.
Source: Pillsbury
Please note that some ingredients and brands may not be available in every store.
Central Market Recipes
https://www.thefreshplace.com/Recipes/Detail/1568/
Be the first to comment on this recipe!
Add a Comment Login