• 1 1/4 turkey tenderloins
  • 8 water
  • 1 onion, quartered (medium)
  • 1 celery, cut into fourths
  • 1 bay leaf
  • 1 Salt
  • 1/2 pepper
  • 1/4 dried whole thyme
  • 1/4 poultry seasoning
  • 4 red potatoes, peeled and cubed (small)
  • 1 frozen mixed vegetables (16 oz pkg)
  • 1/4 butter or margarine
  • 1/3 all-purpose flour
  • 3 hard-cooked eggs, sliced
  • 1/2 Salt
  • 1/4 pepper
  • Pastry for 9-inch pie
Combine first 9 ingredients in a Dutch oven; cover and cook over medium heat 30 minutes. Remove turkey and chop into bite-size pieces. Strain broth, reserving 2-1/4 C. Return broth to Dutch oven; bring to a boil. Add potatoes and mixed vegetables; cover and cook 10 to 12 minutes or until potatoes are tender. Drain, reserving broth. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in turkey, vegetables, eggs, salt and pepper. Spoon mixture into a lightly greased 2-1/2 qt. casserole. Place pastry over filling. Trim edges; seal, and flute. Cut several slits in top pastry to allow steam to escape. Bake at 375° for 20 to 25 minutes or until golden brown. Yield: 6 to 8 servings.
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