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Jennie-o Turkey Pot Pie

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Jennie-O Turkey Pot Pie
2008-07-25 Main Dish
3 84

Cubed cooked turkey and mixed vegetables are combined in a saucy mixture of flour, chicken broth and milk, spooned into a two-crust pie and baked.

  • Servings: 6


1 pkg Regrigerator Pie Crusts, i use pillsbury
2-3 cups Cubed, cooked jennie-o turkey roast
¼ cup Butter, or margarine
⅓ cup Chopped Onion
⅓ cup Flour
¾ tsp Salt
¼ tsp Pepper
1½ cups Chicken Broth
½ cup Milk
2 cups Frozen or Canned Mixed Vegetables
¼ cup Jennie-o Turkey Gravy, optional


Heat oven to 425. Place one pie crust in 9-inch pie pan. In medium saucepan, melt butter over medium heat. Add onion, cook until tender, 4 to 5 minutes. Stir in flour, salt and pepper. Cook stirring constantly, until mixture is bubbly, remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Cook and stir 1 minute. Stir in turkey and vegetables and gravy (if using); remove from heat. Spoon turkey filling over crust. Place second crust over filling; flute edge. Cut slits in several places. Bake at 425 for 35 to 40 minutes or until crust is golden brown.