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Turkey and Dumplings Pot Pie
Turkey and Dumplings Pot Pie

Before you jump to Turkey and Dumplings Pot Pie recipe, you may want to read this short interesting healthy tips about Goodies that offer You Vitality.

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When looking for a convenient wholesome snack, don’t forget about yogurt. Occasionally people decide to eat yogurt over a balanced lunch which is not the right idea. You can’t beat yogurt any time it comes to a nutritious snack though. Along with calcium, it is a good supplier of aminoacids and vitamin B. Yogurt is typically eaten to help manage the digestive system since it is so easily digestible by the majority of people. Fast hint: select unsweetened yogurt and add walnuts or flaxseeds. It’s an easy way to reduce sugar while still enjoying a yummy snack.

A large variety of quick health snacks is easily obtainable. Being healthy and balanced doesnt need to be a battle-if you let it, it can be quite simple.

We hope you got insight from reading it, now let’s go back to turkey and dumplings pot pie recipe. To cook turkey and dumplings pot pie you need 16 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Turkey and Dumplings Pot Pie:
  1. Prepare 6 Pie pastry sheets
  2. Provide 4 tbsp Butter
  3. Use Leftover Turkey. I like my pot pies really meaty.
  4. Prepare 2 clove Garlic mined
  5. You need 1 medium Red onion diced
  6. You need 5 tbsp All purpose flour
  7. You need 1 1/2 tsp Dried terragon.
  8. You need 2 tsp Salt
  9. Prepare 1 tsp Freshly grinder pepper
  10. Provide 2 cup Heavy whipping cream
  11. Provide 4 cup Fat free milk…any milk will do
  12. Provide 1/2 cup Any white wine
  13. Take 24 oz Frozen bag of peas
  14. Take 24 oz Frozen bag of crinkle cut carrots
  15. Provide 1 Casserole baking dish. I used 11x18 with this recipe
  16. You need 1 Bake at 475 for 45 minutes.
Instructions to make Turkey and Dumplings Pot Pie:
  1. Melt butter over medium heat. Once butter is melted add minced garlic and sauté for 5 minutes, then add turkey and onion. Mix well for another 5 minutes.
  2. Next, stir in flour, terragon, salt, and pepper. Mix well.
  3. Add milk and heavy whipping cream. Stir until milk sauce thickens.
  4. Stir in wine, peas and carrots. Stir until all ingredients are incorporated and warm. Take one of the pastry shells and create bite sized balls for the dumplings. You decide on the size, but not too big otherwise you'll take away from the pie.
  5. Place 2 of the pie pastry at bottom of baking dish for bottom crust then pour turkey mixture on top.
  6. Use last 3 pie pastry to create top layer of pot pie. Make sure you seal the edges good otherwise it will leak out while baking. I put a cookie sheet underneath the casserole dish just in case the juices leak out, it will not go to the bottom of the oven and burn.
  7. Bake at 475 for 45 minutes or until crust is brown.
  8. Let cool for 10 minutes, serve and enjoy!

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