"Black Friday" Turkey Pot Pie

Working retail for 20+ years means having something easy to heat at home for your own sanity and the hungry loved ones at home once the dust settles at work and as the weekend unwinds. This recipe makes enough for two pies using ingredients left over from the Thanksgiving day feast. Open a bottle of Beaujolais and enjoy!

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 490 Calories

Ingredients

• salt to taste
• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• 1 teaspoon poultry seasoning
• 2 teaspoons ground black pepper
• ½ teaspoon dried oregano
• ¼ teaspoon dried basil
• ¼ cup white wine
• 1 cup diced carrots
• 1 ¼ cups diced potatoes
• 4 cups cubed cooked turkey
• 1 cup frozen peas
• 1 teaspoon herbes de Provence
• 1 ¾ cups diced onions
• 1 (26 ounce) can cream of chicken soup
• 2 pastries for 9-inch double-crust pies

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

Step 2

Heat olive oil in a deep skillet over medium heat; cook and stir onions and garlic until onions are translucent, about 5 minutes. Add cream of chicken soup, wine, black pepper, herbes de Provence, poultry seasoning, oregano, basil, and salt to onion mixture and bring to a simmer; remove skillet from heat.

Step 3

Gently stir turkey, potatoes, peas, and carrots into soup mixture until filling is evenly mixed.

Step 4

Fit 2 pie crusts into two 9-inch pie dishes. Pour filling into the pie crusts and top each with a second pie crust, pinching the edges together to seal. Cut several slits in the top crust of each pie for ventilation.

Step 5

Bake in the preheated oven until crusts are golden brown and filling is bubbling, 30 to 35 minutes. Cool pies for 10 minutes before serving.