Turkey Pot Pie

• portions: 6 servings
• temps actif: 20 minutes
• temps total: 1 hour 18 minutes

Ingrédients

1 egg (beaten)

⅓ cup butter

1 onion (diced)

⅓ cup all-purpose flour

½ teaspoon poultry seasoning

¼ teaspoon dried thyme leaves

1 cup chicken broth

⅔ cup milk (or cream)

1 potato (diced and cooked)

1 ½ cups frozen vegetables (thawed)

2 cups cooked chopped turkey

1 double pie crust

Instructions

Preheat oven to 400°F. Whisk egg with 1 tablespoon water. Set aside.

In a medium saucepan, cook onion in butter over medium low heat until tender, about 5 minutes. Add flour, poultry seasoning, thyme, salt & pepper. Cook for 2 minutes more.

Whisk in chicken broth and milk a little bit at a time stirring after each addition. It will be very thick at first but will smooth out. Bring to a boil over medium heat and simmer 1 minute. Remove from heat and stir in turkey, vegetables, and potatoes.

Line a 9" pie plate with one of the crusts. Fill with turkey filling. Brush edges of crust with egg wash and top with second crust. Pinch edges to seal and cut a few slits to vent pie. Brush with egg wash.

Bake 35-40 minutes or until lightly browned and filling is bubbly.

Cool for 10-15 minutes before cutting.

Nutrition

• Calories: 414.48 kcal
• Lipides Totaux: 22.47 g
• Lipides Saturés: 10.28 g
• Cholestérol: 106.57 mg
• Sodium: 445.15 mg
• Glucides Totaux: 33.02 g
• Fibres Diététiques: 3.92 g
• Sucres Totaux: 2.2 g
• Protéines: 20.51 g