Home-Style Turkey Pot Pie



1 tbsp butter

1 Small sweet onion, chopped

1/2 c carrots, peeled and chopped

1/2 c potatoes, peeled and chopped

1/2 c celery, chopped

1/2 tsp salt

1/2 tsp dried thyme

1/2 tsp dried rosemary, crushed

Black pepper Pinch

1 bay leaf


1/3 c flour

1 c frozen peas

2 c COOKED TURKEY, chopped

2 9-inch pie crusts

2 tbsp milk



In a saucepan, melt butter over medium heat. Add onion, carrots, potatoes and celery. Cook until softened, about 5-7 minutes.

Add seasonings, herbs and 1-1/2 cups stock. Blend flour into remaining stock; stir into hot vegetable mixture.

Bring to a boil and simmer 8-10 minutes, stirring until thickened. Remove bay leaf. Stir in peas and turkey.

Spoon into 9-inch pie crust. Fit second pie crust over the top and seal edges. Cut vents in center for steam to escape. Brush top pastry with milk.

Bake in a preheated 400 degree F oven for 10 minutes. Immediately reduce oven temperature to 350 degrees F and bake for 20-25 minutes or until the pastry is golden brown and filling is bubbly.

Nutrition Facts

370 Total Calories

17 g Total Fat

6 g Saturated Fat

45 g Cholesterol

810 mg Sodium

345 mg Potassium

35 g Total Carbohydrates

3 g Dietary Fiber

4 g Sugars

19 g Protein

50 % Daily Protein

8 % Daily Vitamin C

4 % Daily Calcium

15 % Daily Iron