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
Heat oven to 400°F. In skillet, melt butter over medium-high heat. Add onion; cook 5 minutes, stirring occasionally. Place flour and pepper in food storage bag. Add cubed turkey breast; shake to coat. Add turkey to skillet; cook 2 minutes, stirring occasionally. Add chicken broth and whipping cream; mix well. Add mixed vegetables; simmer uncovered 5 minutes. Remove from heat; stir in parsley.
Place pie crust in 9-inch pie plate. Add turkey mixture, cover with pie crust, folding crust edge under to seal. Cut 4 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.