Let’s talk turkey…pot pie. When you need a delicious, filling dinner that’ll satisfy anyone, accept no substitute. This Classic Turkey Pot Pie recipe is made with mixed veggies and lean turkey breast, and ready in under 60 minutes.
cup chopped onion
tablespoons all-purpose flour
teaspoon freshly ground black pepper or ground white pepper
-2 pound package JENNIE-O® Oven Roasted Turkey Breast, cubed
cup low-sodium chicken broth
cup whipping cream
(10-ounce) package frozen mixed vegetables, thawed
cup chopped fresh parsley or chives
(9-inch) refrigerated double pie crust
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.