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Turkey Pot Pie


  • 1 1/4 lb. turkey tenderloins
  • 8 cup water
  • 1 medium onion, quartered
  • 1 stalk celery, cut into fourths
  • 1 bay leaf
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 tsp. dried whole thyme
  • 1/4 tsp. poultry seasoning
  • 4 small red potatoes, peeled and cubed
  • 1 package frozen mixed vegetables
  • 1/4 cup butter or margarine
  • 1/3 cup flour
  • 4 hard-cooked eggs, sliced
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • pastry for 9 inch pie


Combine first 9 ingredients in a Dutch oven; cover and cook over medium heat for 30 minutes. Remove turkey, and chop meat into bite size pieces; set aside. Strain broth, reserving 2 3/4 cups. Return broth to Dutch oven; bring to a boil. Add potatoes and mixed vegetables; cover and cook 10 to 12 minutes or until potatoes are tender. Drain, reserving broth. Melt butter in a heavy saucepan over low heat; add flour, stirring until mixture is smooth. Cook 1 minute, stirring constantly. Gradually add broth; cook over medium heat, stirring constantly until mixture is bubbly. Stir in turkey, vegetables, eggs, salt, & pepper. Spoon mixture into a lightly greased 2 1/2 qt. casserole. Place pastry over filling. Trim edges; seal, and flute. Cut several slits in top pastry to allow steam to escape. Bake at 375 degrees F for 20-25 minutes or until golden brown.


By Robin from Washington, IA

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