Classic Turkey Pot Pie
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2 tablespoons butter
1 cup chopped onion
3 tablespoons all-purpose flour
¼ teaspoon freshly ground black pepper or ground white pepper
1½ -2 pound package JENNIE-O® Extra Lean Oven Roasted Turkey Breast, cubed
1cup low-sodium chicken broth
½ cup whipping cream
1 (10-ounce) package frozen mixed vegetables, thawed
¼ cup chopped fresh parsley or chives
1 (9-inch) refrigerated double pie crust
¼ cup egg substitute or 1 egg, beaten
STEP 1: Heat oven to 400°F.
STEP 2: Melt butter in a skillet over medium-high heat. Add onion and cook for five minutes, stirring occasionally.
STEP 3: Place flour and pepper in food storage bag. Add cubed turkey breast and shake to coat. Add turkey to skillet and cook for two minutes, stirring occasionally. Add whipping cream. Mix well. Add mixed vegetables and simmer uncovered for five minutes. Remove from heat. Stir in parsley.
STEP 4: Place pie crust in 9-inch pie plate. Add turkey mixture. Cover with pie crust, folding crust edge under to seal. Cut four slits in pastry to allow steam to escape. Brush egg lightly over pastry. Bake 25 to 30 minutes or until pastry is golden brown and mixture is bubbly.