Turkey Pot Pie

Name: Turkey Pot Pie
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 2 tbsp. Butter; 1 Spanish White Onion; 2 Celery Ribs, medium, diced; 3 Carrots, small, diced; 3 cups Cooked Turkey, Shredded (dark preferred); 2 tbsp. Tarragon, fresh, chopped; 2 tbsp. Parsley, fresh, chopped; 4 tbsp. All-purpose Flour; 4 cups Turkey Stock (or left over gravy); 2 Potatoes, medium, peeled and diced; 1 square Puff Pastry, prepared; 1 Egg, beaten

Recipe courtesy of "Family Table by Robert Irvine" on behalf of the Food Marketing Institute Foundation

Course Main Course

Cuisine American

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 4

Ingredients

2 tbsp. Butter
1 Spanish White Onion
2 Celery Ribs, medium, diced
3 Carrots, small, diced
3 cups Cooked Turkey, Shredded (dark preferred)
2 tbsp. Tarragon, fresh, chopped
2 tbsp. Parsley, fresh, chopped
4 tbsp. All-purpose Flour
4 cups Turkey Stock (or left over gravy)
2 Potatoes, medium, peeled and diced
1 square Puff Pastry, prepared
1 Egg, beaten

Instructions

Heat oven to 375° F. In medium saucepot, melt butter; add onion and sweat 4 minutes. Add celery and carrots; cook 4-5 minutes. Add turkey and cook 4 minutes. Add tarragon, parsley, and all-purpose flour; cook 4 minutes. Add stock and bring to simmer. Add potatoes and simmer until fork tender.
Pour filling into pie pan and top with pastry. Brush pastry with egg. Bake pie 20-30 minutes, or until crust is golden brown