Stir in celery and carrots and cook for 2 minutes.

Large turkey pot pie recipe. In a bowl, whisk together sugar and salt. Then add the turkey stock to the veggies and bring the mixture to a boil. Web 1 small onion, minced 2 stalks celery, chopped 2 carrots, diced 3 tablespoons dried parsley 1 teaspoon dried oregano salt and pepper to taste 2 cubes chicken bouillon 2 cups water 3 potatoes, peeled and cubed 1 ½ cups cooked turkey, cubed 3.

Trim crusts and seal to edge of pie plates. Premade pie crust (2 crusts) cooked and shredded turkey (leftover turkey works great) butter onion, diced finely cream of chicken soup (10.5 oz can) milk frozen mixed vegetables (16 oz) poultry seasoning dried thyme leaves salt Web saute the onions in butter, then whisk in the flour and seasonings.

Dice up your onion into small pieces. Preheat oven to 400 degrees f (200 degrees c). It’s creamy, savory, loaded with tender chunks of dark and white turkey meat, and bursting with vegetables all tucked into a flaky pie crust.

Sauté for 4 to 5 minutes until the veggies are tender. A creamy filling loaded with turkey and veggies is tucked inside a flaky pie crust and baked until golden and bubbly! Web steps 1 heat oven to 425°f.

Bring to a boil and simmer for 15 minutes. You can make it with chicken or turkey. Web jump to recipe.

Drain any water used from the pot or steamer and set aside. And you don’t have to roast an entire turkey to make it. Pour the filling into the prepared pie crust.