If you’re anything like me, you probably don’t want to hear anything about turkey, and glad that Thanksgiving is over, and that the dang turkey is gone.
Though we’ve salvaged all the white and dark meat possible, and thrown away the carcass, we still have to appreciate the after-Thanksgiving meals we created from that wonderful bird! This year, instead of cooking a whole turkey, I decided to cook a bone-in turkey breast.
Which brings me to my recipe for today: Turkey Pot Pie. This is your classic, comfort food: flaky pie crust; tender, chunks of turkey breast, vegetables, in a creamy, sauce. I had never made a pot pie before, but I wasn’t about to let that stop me. Thank goodness for frozen, pie crust — of course, only made with vegetable oil!
Turkey Pot Pie
- 2 frozen, ready-made pie crusts
- 2 cups of cooked, chopped turkey breast
- 3 small gold or white potatoes, peeled and diced
- 1/2 onion, chopped
- 1/4 teaspoon sage
- 1/4 teaspoon rosemary
- 1 small bag of baby carrots, chopped
- 12 ounces of frozen, mixed vegetables (carrots, peas, and corn)
- 3 celery stalks, chopped
- 1 10-ounce can cream of chicken soup (low-sodium)
- 1 cup of chicken broth (low-sodium)
- Preheat oven to 350 degrees.
- Set aside pie crusts and allow to thaw.
- In a large pot, heat 2 tablespoons of olive oil.
- Add carrots and potatoes, and cook until tender.
- Add remaining vegetables, turkey, and chicken broth. Simmer until vegetables are tender.
- Add cream of chicken soup and mix thoroughly.
- Pour mixture into one pie crust, and top with remaining crust.
- Bake for 30 minutes until crust is golden.