The secret to the mouthwatering flavor of this pot pie is the preparation of the filling ~ the turkey and vegetables are blanketed in a special cream sauce that complements their individual flavors. Once baked, the light flaky crust is the perfect topping to this pie.
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"The flaky crust is a perfect topping to this turkey and vegetable
packed pot pie. So delicious and full of flavor!" |
INGREDIENTS
6
cups chicken broth
3
cups potatoes (about 3 medium), peeled and cut into pieces
2
cups carrots (about 4 medium), cut into ½” slices
1
large onion, loosely chopped
3
cups celery (about 3 celery ribs), cut into ½” slices
5
Tbs. butter
5
Tbs. flour
2
cups heavy whipping cream
1
Tbs. mustard
1/2
cup fresh parsley, chopped
3
Tbs. thyme
3
teaspoons nutmeg
Salt
and pepper to taste
2
cups corn, frozen or canned
2
cups peas, frozen or canned
5-6
cups turkey, cooked and cut into bite-size pieces
2
packages refrigerated crescent rolls
PREPARATION
Preheat
oven to 375 degrees F
1.
In
a large stock pot, boil the potatoes, carrots, onions and celery until
vegetables are tender (about 15 minutes.) Turn off heat.
2.
While
vegetables are cooking, sauté butter in a skillet; add flour and heat to create
a roux.
3.
Bring
the mixture up to a simmer. Gently add
the roux to the broth in the large stock pot, taking care to mix well.
4.
Stir
in the heavy cream.
5.
Add
the fresh parsley, thyme and nutmeg; mix to combine seasonings. Salt and pepper to taste.
6.
Add
the corn, peas and turkey. Gently stir
to combine all ingredients.
7.
Simmer
on medium until sauce begins to thicken (about 5 minutes).
8.
Pour
mixture into large 9” x 13” glass baking dish or two deep glass pie dishes.
9.
Open
the crescent rolls, unroll and cover the casseroles. Leave ¼” between the edges of the dish and
the dough.
10.
Bake
for 35-45 minutes; the crust should be golden brown.
