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| "Black Friday" Turkey Pot Pie |
"Working retail for 20+ years manner having some thing clean to heat at domestic in your very own sanity and the hungry cherished ones at home once the dust settles at work and as the weekend unwinds. This recipe makes enough for 2 pies using substances left over from the Thanksgiving day banquet. Open a bottle of Beaujolais and enjoy!"
Ingredients :
- 1 tablespoon olive oil
- 1 three/4 cups diced onions
- 1 teaspoon minced garlic
- 1 (26 ounce) can cream of hen soup
- 1/four cup white wine
- 2 teaspoons floor black pepper
- 1 teaspoon herbes de Provence
- 1 teaspoon rooster seasoning
- 1/2 teaspoon dried oregano
- 1/four teaspoon dried basil
- salt to taste
- four cups cubed cooked turkey
- 1 1/4 cups diced potatoes
- 1 cup frozen peas
- 1 cup diced carrots
- 2 pastries for 9-inch double-crust pies
Instructions :
| Prep : 20M | Cook : 12M | Ready in : 1H10M |
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- Preheat oven to 425 ranges F (220 levels C).
- Heat olive oil in a deep skillet over medium warmness; cook and stir onions and garlic till onions are translucent, approximately five minutes. Add cream of fowl soup, wine, black pepper, herbes de Provence, poultry seasoning, oregano, basil, and salt to onion combination and bring to a simmer; eliminate skillet from warmness.
- Gently stir turkey, potatoes, peas, and carrots into soup mixture till filling is frivolously combined.
- Fit 2 pie crusts into 9-inch pie dishes. Pour filling into the pie crusts and pinnacle each with a 2d pie crust, pinching the rims together to seal. Cut several slits within the top crust of every pie for air flow.
- Bake inside the preheated oven until crusts are golden brown and filling is effervescent, 30 to 35 minutes. Cool pies for 10 minutes earlier than serving.
Notes :
- If the crust browns too quickly, cover it with aluminum foil.
- Reynolds® Aluminum foil can be used to maintain meals wet, cook dinner it lightly, and make smooth-up less difficult.
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