Just Another Turkey Pot Pie Best Family Recipes

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Just Another Turkey Pot Pie

"Turkey pot pie with out the use of canned soup."

Ingredients :

1 (15 ounce) package pastry for a 9 inch double crust pie
2 teaspoons olive oil
1 onion, finely chopped
1 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves
salt and ground black pepper to flavor
2 cups frozen combined greens, thawed and tired
1 cup heavy whipping cream
1 cup milk
2 tablespoons cornstarch
2 cups cubed cooked turkey, or greater to taste
1 tablespoon butter, softened (non-compulsory)

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H35M

Preheat oven to 425 levels F (220 ranges C). Unroll the pie crusts, and line a nine-inch pie dish with 1 crust. Set aside the other crust.
Heat the olive oil in a skillet over medium heat, and cook the onion, stirring occasionally, until translucent, about 5 mins. Stir in the thyme, oregano, salt and black pepper, then add the combined vegetables and integrate. Place the vegetable mixture into the organized pie dish.
In a saucepan over medium warmth, whisk the cream, milk, and cornstarch together until smooth, then bring to a simmer. Reduce warmth and simmer the cream mixture until thickened, about 1 minute; pour the sauce over the greens within the pie dish. Arrange the turkey meat over the sauce and greens, then top the pie with the reserved crust. Crimp the 2 crusts collectively round the brink of the pie dish with a fork, and poke numerous holes inside the pinnacle of the pie. Spread butter over the pinnacle crust. Cover the pie with aluminum foil.
Bake in the preheated oven for 10 mins; lessen warmness to 350 stages F (175 degrees C) and bake for fifty more mins. Remove the foil from the pie about 20 mins earlier than the quit of baking time to allow the crust brown. Let stand about 10 minutes before serving.

Notes :

Reynolds® Aluminum foil may be used to maintain food moist, cook it flippantly, and make smooth-up less complicated.

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