Recipes from Maria's Kitchen

After Christmas Turkey Potpie
Prep Time - 30 mins
Bake Time - 55 mins
6 Servings

* 1 cup sliced carrots
* 1 cup finely chopped onion
* 1/2 cup chopped celery
* 1/2 teaspoon dried thyme
* 1/8 teaspoon pepper
* 3 tablespoons butter
* 2 cups cubed cooked turkey
* 1 tablespoon all-purpose flour
* 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
* 1 cup frozen cut green beans, cooked and drained
* Pastry for double-crust pie (9 inches)
* 1 tablespoon milk

The cubed poultry, tender vegetables and herbs encased in a flaky crust will be a favorite your house

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 for 55-65 minutes or until golden brown. Serve warm.

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