How to make it

  • Chop the vegetables.
  • Start baking the potato and boil the carrots.
  • Bring the broth or stock to a simmer in a large saucepan.
  • As stock is heating up, melt the butter over low heat in a second large saucepan.
  • Add the flour and whisk for two to three minutes.
  • Pour in the simmering stock, whisking to blend in all of the flour and butter mixture.
  • Continue stirring until the stock begins simmering again.
  • Add the chopped turkey and mixed vegetables to the thickened broth and return to a simmer for 3 minutes.
  • Salt and pepper to taste.
  • Reduce the heat to low.
  • Pre-heat the oven to 415°F.
  • Unfold the pastry sheets and roll out to smooth them.
  • Prep 4 6” deep-dish pie tins with tops set to side.
  • Divide the turkey mixture between four, 6-inch pie pans or ramekins
  • Cover with the pastry rounds, and if desired, decorate top with extra pastry.
  • Crimp or flute the pastry around the edges.
  • Bake for 15-25 minutes or until golden brown.

Reviews & Comments 3

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    " It was excellent "
    tinadunlap ate it and said...
    sounds really great. have all the ingredants on hand. i may try a 10 inch sq. pan. no written rules... thanks for the help.
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  • awadswo 11 years ago
    yes 4 individual 6 inch deep dish pans or it does two 9 inch pans
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  • linebb956 11 years ago
    I love pot pies.. will have to try this as your using real stuff instead of soup from a can! Good, good, good!

    Your saying 4 pans... those individual right?

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