EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/1568/
Classic Pot Pie
Yield: 6 servings
Ingredients
| 1 |
pkg. |
(15-oz.) Pillsbury Refrigerated Pie Crusts
|
|
|
| 1/3 |
cup |
margarine or butter
|
|
|
| 1/3 |
cup |
chopped onion
|
|
|
| 1/3 |
cup |
flour
|
|
|
| 1/2 |
teaspoon |
salt
|
|
|
| 1/4 |
teaspoon |
pepper
|
|
|
| 1 1/2 |
cups |
chicken broth
|
|
|
| 2/3 |
cup |
milk
|
|
|
| 3 |
cups |
Butterball Fresh Turkey Breast Cuts
|
|
|
| 2 |
cups |
frozen mixed vegetables, thawed
|
|
|
Directions:
1. Heat oven to 425 F. Prepare pie crusts as directed on package for two-crust pie using 9-inch pie pan.
2. In medium saucepan, melt margarine over medium heat. Add onion; cook 2 minutes or until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
3. Add turkey and mixed vegetables; remove from heat. Spoon turkey mixture into crust-lined pan. Top with second crust and flute; cut slits in several places.
4. Bake 425 F. for 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.
Please note that some ingredients and brands may not be available in every store.
EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/1568/