after-christmas turkey potpie
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Servs: 6 Prep: 30m Cook: 55m
"Need ways to use up leftover turkey? This is what I like to do. The cubed poultry, tender vegetables and herbs encased in a flaky crust is a favorite at our house."
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Ingredients [?] Change Serving Size Add all ingredients to Shopping List
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2 cups cubed cooked turkey
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1/8 teaspoon pepper
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1 cup sliced carrots
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1 tablespoon milk
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1/2 cup chopped celery
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1 (10.75 ounce) can condensed golden mushroom soup, undiluted
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1/2 teaspoon dried thyme
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1 Pastry for double-crust pie (9 inches)
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3 tablespoons butter or margarine
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1 tablespoon all-purpose flour
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1 cup frozen cut green beans, cooked and drained
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1 cup finely chopped onion
Instructions
- In a skillet, saute carrots, onion, celery, thyme and pepper in butter until vegetables are crisp-tender. In a large resealable plastic bag, combine turkey and flour; shake to coat. Add turkey, soup and green beans to the vegetable mixture; mix well. Line a 9-in. pie plate with bottom crust. Add turkey mixture. Roll out remaining pastry to fit top of pie; seal and flute edges. Cut slits in pastry. Brush with milk. Cover edges loosely with foil. Bake at 350 degrees F for 55-65 minutes or until golden brown. Serve warm.
Location:
SAN FRANCISCO, CA




