Tuesday, December 2, 2008
Another $5 Dinner- Turkey Pot Pie
I'm posting today for the $5 Dinner challenge over at the $5 Dinners blog.
Turkey Pot Pie
* 2 refrigerated pie crusts (the ones in a box) (cost $1.50 w/coupons & sale)
* 4 tablespoons butter, divided (.50)
* 1/2 onion, minced (free, leftover from Thanksgiving)
* 2 stalks celery, chopped (free, leftover from Thanksgiving)
* 2 carrots, diced (free, leftover from thanksgiving)
* 3 tablespoons dried parsley (.05)
* 1 teaspoon dried oregano (.05)
* salt and pepper to taste (.01)
* 2 cups turkey broth (free, made with Thanksgiving turkey carcass)
* 3 potatoes, peeled and cubed (.60)
* 1 1/2 cups cubed cooked turkey (free, leftover from Thanksgiving)
* 3 tablespoons all-purpose flour (.05)
* 1/2 cup milk (free w/coupon during Kroger Mega Deal)
Total cost: $2.76
1. Preheat oven to 425 degrees F (220 degrees C). Unfold one pie crust, press into a 10 inch pie pan, and set aside.
2. Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the broth. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
3. In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
4. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes, or until crust is golden brown.