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)
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.