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Turkey Pot Pie
A classic dish slightly altered to include some of those holiday leftovers.
Prep Time: 00:30
Cook Time: 00:00
2 tbsp olive oil for your pan
1/2 an onion, chopped
1/4 of a green pepper, chopped
1/2 of a carrot, peeled and chopped
1 stalk of celery, chopped
3/4 cup of frozen peas
salt and pepper to taste
1/4 cup of margarine
1/2 cup flour
1/2 cup milk
1 1/2 cup water
1 can of cream of chicken soup
1 cup cooked turkey, shredded
your favorite pie crust recipe
1Preheat oven to 400 degrees F.
2In a large pan, saute the vegetables, salt and pepper in the oil for 5 minutes. Remove from the pan when they are done and put them in a large bowl.
3In the same pan as you sauteed the vegetables, melt the margarine and whisk in the flour until it creates a batter like ball.
4Add the water, milk and cream of chicken, whisk and bring to a simmer. Whisk often to avoid burning on the bottom of the pan. Once the margarine/flour blend has melted in and the sauce has thickened, pour into the vegetable bowl.
5Add the shredded turkey, mix everything together well.
6Pour into prepared pie shell. Cover the top with another pie shell.
7Bake for 30 minutes or until the pie crust is a light brown.
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