Quick & Easy Turkey Pot Pie
This is the re-make of a recipe that called for processed food. Instead of cream of chicken soup and biscuit mix, I made everything from scratch, and it was DELICIOUS, QUICK, and EASY. I had all of the elements put together in 10 minutes, and dinner was on the table 30 minutes later.
Ingredients
Method
Filling
- Preheat oven to 400 degrees F (200 degrees C).
- Thinly slice the carrot.
- Put the green beans, carrots, and peas into a saucepan with a small amount of water. Bring to a boil and put the lid on it. Turn off the heat and let it sit, covered, while you prepare the rest of the ingredients.
- Melt the butter in a skillet over medium-high heat. Whisk in the flour.
- Whisk in the broth and the evaporated milk. Heat until boiling. Reduce heat.
- Add the salt and pepper. Add the turkey.
- Drain the vegetables and add them. Mix well. Pour into a pie plate.
Crust
- Sift together the flour with the baking powder, baking soda, and salt.
- Cut in the cold butter until the mixture resembles crumbs.
- Stir in the egg and buttermilk.
- Spread evenly over the top of the filling.
- Bake at 400 degrees F (200 degrees C) for 30 minutes or until the crust is nicely browned.
Nutrition
Notes
Makes 4 to 6 servings. My family of five ate the entire pie at one dinner. High in selenium and vitamin A.
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