Deep Dish Turkey Pie Recipe
Deep dish turkey pie is a poultry and vegetable pie baked in the oven. Prepared with either chicken or turkey cubes. Cooked with butter and bouillon and added milk, along with the vegetables, the deep dish turkey pie is baked with a rolled biscuit dough topping till its golden brown and delicious!
Ingredients
| 3 cups cubed cooked turkey or chicken | ||
| 1 cup sliced cooked carrots | ||
| 1 cup cubed cooked potatoes | ||
| Frozen green peas | 1 Cup (16 tbs), thawed | |
| Butter/Margarine | 6 Tablespoon | |
| Unsifted flour | 1/3 Cup (16 tbs) | |
| 2 tablespoons Chicken-Flavor Instant Bouillon or 6 Chicken-Flavor Bouillon Cubes | ||
| Pepper | 1/4 Teaspoon | |
| Milk | 4 Cup (16 tbs) | |
| Biscuit baking mix | 2 1/4 Cup (16 tbs) | |
Directions
Preheat oven to 375°.
In large saucepan, melt margarine; stir in flour, bouillon and pepper.
Over medium heat, gradually add milk; cook and stir until mixture thickens.
Add remaining ingredients except biscuit mix; mix well.
Pour into 2 1/2 quart baking dish.
Prepare biscuit mix according to package directions for rolled biscuits.
Roll out to cover dish; cut slashes in center of dough.
Place on top of dish; crimp edges.
Bake 40 minutes or until golden.
Refrigerate leftovers.
In large saucepan, melt margarine; stir in flour, bouillon and pepper.
Over medium heat, gradually add milk; cook and stir until mixture thickens.
Add remaining ingredients except biscuit mix; mix well.
Pour into 2 1/2 quart baking dish.
Prepare biscuit mix according to package directions for rolled biscuits.
Roll out to cover dish; cut slashes in center of dough.
Place on top of dish; crimp edges.
Bake 40 minutes or until golden.
Refrigerate leftovers.
Chef
