This recipe is from my one and only Aunt JoAnne. Let me start by telling you she is an amazing cook & baker. Pretty much anytime she invites me over for dinner I will drop everything to make sure I don’t miss a fabulous meal of hers. Every year she hosts Christmas Eve. I so look forward to this day, lol. It’s my favorite dinner of the year by far. With that being said, I have no doubt you will love this delicious and healthy pot pie of hers. Enjoy.
Aunt Jo’s Turkey Pot Pie (x2)
This recipe is so great because you get to make 2 meals in one shot. Serving is about 4-5 per pie.
5 T. butter
1 medium onion diced
minced garlic in olive oil
1/2 c. flour
2 1/2 c. milk (I used Oberweis whole milk to make it creamier/rich)
1 c. water
1 t. salt
1/4 t. pepper
1 chicken flavored bouillon cube
3 c. bite sized chunks of cooked turkey. Ask them to slice thick. ( I used Greenridge Farms organic/natural turkey at the deli found at Mariano’s) I love this brand because its local and chemical free.
3 medium potatoes sliced thin
1/4 lb. mushrooms quartered (optional. I didn’t put in so my kids would eat with no fuss)
1-10 oz. package of mixed veggies. (peas, carrots, corn, green beans)
2- pie crusts
1 egg slightly beaten
preheat oven to 375
In a 4 qt. pan over medium heat melt butter. Add onion and cook until tender. I also added some minced garlic. Just throw a couple little spoonfuls in for flavor and cook with onion.
Stir in flour until blended and cook 1 minute. Gradually add in the milk, water, salt, pepper, and bouillon. Cook stirring constantly until mixture is slightly thickened. I took a fork and broke up the flour pieces by pressing down on them and then mixing. Stir in the turkey, potatoes, mixed veggies and mushrooms if you decided to add those as well. Mix well. Divide and pour 1/2 mixture in a greased pie plate and the other in the second pie plate.
Unfold both pie crusts. Cover the one pie mixture with the pie crust. Push down around the sides ensuring mixture is covered and there’s a nice seam around the edges. Repeat on 2nd pie. Brush top of pies with some beaten egg.
Bake pie or pies for 45 minutes or until crust is golden and veggies are tender. 45 minutes was perfect with ours.
Take out of oven and let sit for 5 minutes. Cut and serve. You can even sprinkle some cheddar cheese on top if you would like.
You can freeze the other pie if you decide to keep it for another meal. I would hold off on brushing the egg on top if you’re going to freeze the other one.
I like the pie crust added on the top, and it missing on the bottom of this dish. It’s a much healthier way and fewer calories and you don’t have an overload of crust. I feel it can sometimes be too much with so much crust.
I hope you enjoy this and it becomes one of your favorites. My kids LOVE this. My son even asks me to make this for his birthday dinner 2 years in a row.
Serve with some applesauce.