Marie-Eve's Turkey Pot Pie Good Recipes

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Marie-Eve's Turkey Pot Pie

"This is the yummiest turkey pot pie ever! I just felt like making some one day after which invented this new recipe! You will love it!"

Ingredients :

1 teaspoon olive oil
half cup chopped onion
1 clove garlic, minced, or to flavor
1 1/four cups water
1 (10.75 ounce) can condensed cream of mushroom soup
2 tablespoons fowl bouillon granules
2 potatoes, peeled and cubed
1/2 cup chopped celery
1 cup peeled chopped carrot
half of cup frozen inexperienced peas, thawed
1 half of cups cubed cooked turkey
2 cups all-reason flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon dried basil (non-compulsory)
1/4 teaspoon dried oregano (non-compulsory)
half cup bloodless butter
three/four cup milk, or as needed
1 egg

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H50M

Heat olive oil in a huge skillet over medium warmness, and prepare dinner the onions and garlic till the onions are translucent, approximately 5 minutes. Pour in water, then whisk in the cream of mushroom soup and bird granules until the aggregate is easy. Bring to a boil, then stir in potatoes, celery, carrot, and green peas; reduce warmness, and simmer until thickened, 30 minutes to an hour. Stir in turkey, then simmer for another 30 minutes.
Place an oven rack at the pinnacle function of the oven, and preheat oven to four hundred stages F (200 ranges C).
Whisk the flour, baking powder, salt, basil, and oregano collectively in a bowl. Cut in the butter with a pastry cutter or fork until the aggregate resembles coarse crumbs; blend within the milk and egg to make a smooth dough. Turn the dough out onto a floured work floor, and knead until smooth, then roll out to a 9-inch round crust. Spoon the turkey filling into an eight-inch pie dish, and pinnacle the pie with the crust. Pinch the crust down at the edges around the pie dish, then cut numerous vents into the pinnacle of the pie.
Bake inside the preheated oven at the pinnacle rack until the filling is bubbling and the crust is golden brown, about 15 mins.

Notes :

Reynolds® Aluminum foil may be used to maintain meals wet, cook it calmly, and make easy-up less complicated.

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