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Turkey Pot Pie

Turkey Pot Pie

Filipino-style pie — sweet filling in a buttery crust. A tropical dessert.

Prep: 10 min Cook: 60 min

Ingredients

  • 2 cup turkey (pre-cooked and cubed)
  • 1 pastry for double crust pie
  • 2 medium potatoes (cubed)
  • 1 medium onion (minced)
  • 2 stalks celery (chopped)
  • 1 medium carrots (diced)
  • 1 tsp dried oregano
  • 3 tbsp dried parsley
  • 1 piece chicken bouillon
  • 2 cup water
  • 3 tbsp all-purpose flour
  • 1.5 cup milk
  • 1.25 cup butter
  • salt and pepper to taste

Instructions

  1. Heat a cooking pot then put-in 1/8 cup butter. Allow to melt.

  2. Add-in the onion, celery, and carrots then stir.

  3. Put-in the dried parsley, oregano, salt, and ground black pepper. Stir and cook for 3 minutes or until the vegetables are soft.

  4. Incorporate the chicken bouillon and water. Let boil. Simmer for 5 minutes.

  5. Put the potatoes in and simmer.

  6. While simmering the potatoes, melt the remaining butter in a separate pan.

  7. Put-in the turkey and cook for 3 to 5 minutes.

  8. Sprinkle flour and stir.

  9. Add milk, stir, and simmer for a minute.

  10. Combine the turkey mixture with the vegetables then stir. Simmer until the desired thickness is achieved.

  11. Turn-off heat and allow the mixture to cool.

  12. Preheat oven to 400 degrees Fahrenheit.

  13. Transfer to the mixture on the pie crust. Cover with the second crust.

  14. Bake for 30 to 35 minutes.

  15. Remove from the oven and allow to cool.

  16. Serve.