Tag Archives: Potpie

Turkey/Chicken Potpie

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This is from a Betty Crocker cookbook.

1 package (10 oz.) frozen peas and carrots (I use fresh when possible)
1/3 cup butter
1/3 all purpose flours
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1 3/4 cups turkey or chicken broth
2/3 cup milk
2 1/2 to 3 cups of turkey or chicken
Pastry for 9 inch two crust pie

Rinse frozen peas and carrots under running cold water to separate; drain. Heat margarine in 2-quart saucepan over low heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute (until mixture thickens). Stir in turkey and vegetables.

Prepare pastry. Roll 2/3 of pastry into ungreased pie pan. Pour turkey mixture into the pastry-lined pan. Roll remaining pastry and place over filling; turn edges under and flute. Bank in 425 degree oven until golden brown, about 35 minutes.

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Beef Potpie

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  • 1/4 cup butter or margarine
  • 1 tablespoon and 1 teaspoon dried minced onion
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon pepper
  • 2-2/3 cups beef stock
  • 4 cups frozen mixed vegetables, thawed
  • 2 cups cubed cooked roast beef
  1. In a small saucepan, melt butter. Add onion and cook for 1 minute. stir in flour and pepper until blended. Gradually whisk in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in vegetables and beef; heat through. Transfer to pie dish.
  2. In a bowl, make biscuit batter. Spoon evenly over meat mixture. Place on an ungreased baking sheet. Bake at 400 degrees F for until bubbly and top is golden brown. Serves 8.