An easy recipe for a quick family night meal and leave them with a full belly and lots of smiles.  This recipe goes a long way, so leftovers will be a sure thing.  Packed full of veggies and protein, this pot pie is a certain winner in the winter months.



Easy Turkey Pot Pie


4 Tbs. butter

1 onion, diced

3 carrots, peeled and diced

1 parsnip, peeled and diced

6 small potatoes, diced

1 small apple, peeled, cored and diced

3-4 tsp. Herbes de Provence (or rosemary, thyme and sage)

3 cups cooked and shredded turkey (pre-cooked breast is perfect)

T Tbs. flour

1 cup cream

1 cup vegetable or chicken broth

1 pie crust (refrigerated makes it easy)

1 egg





Heat butter in a cast iron skillet. Add the onions, carrots, parsnips, apple and potatoes. Gently cook for 10-15 minutes.


Stir in the herbs. Then stir in the cooked turkey (or chicken). Continue to cook for another 5 minutes.


Sprinkle the turkey mixture with the flour. Pour in the cream and broth. Stir to combine and salt and pepper to taste. Remove from stove.


Unroll a prepared pie crust and cover the turkey mixture with the crust. Cut vents in the top. Beat an egg and 1 tsp. water in a small bowl. Brush the crust all over with the egg wash.


Bake in a 325-degree oven for 50 minutes or until the crust is golden.