Turkey Pot Pie with Dorothy Lynch
- Prep time: 25 Minutes
- Cook time: 65 Minutes
- Serves: 6
Ingredients
- 1 c. carrots, sliced
- 1 c. onion, finely chopped
- 1/2 c. celery, chopped
- 1/2 tsp. dried thyme
- 1/8 tsp. pepper
- 1 T. butter or margarine
- 2 c. cooked turkey, cubed
- 1 T. all-purpose flour
- 1 (10.75-oz.) can condensed golden mushroom soup, undiluted
- 1/2 c. Dorothy Lynch Home Style
- 1 c. frozen cut green beans, cooked and drained
- 1 T. milk
- 2 (9-inch) pastries for double-crust pie
- Prep time: 25 Minutes
- Cook time: 65 Minutes
- Serves: 6
The Method
- In a skillet, sauté carrots, onion, celery, thyme and pepper in butter until vegetables are crisp, yet tender.
- In a large resealable plastic bag, combine turkey and flour; shake to coat.
- Add turkey, soup, Dorothy Lynch and green beans to the vegetable mixture and mix well.
- Line a 9-inch pie plate with bottom crust.
- Add turkey mixture.
- Roll out remaining pastry to fit top of pie; seal and flute edges.
- Cut slits in pastry and brush with milk.
- Cover edges loosely with foil and bake at 350 degrees for 55-65 minutes or until golden brown.
- Serve warm.
The Original One
Home Style
The original that’s as reliable as a good ol’ Midwestern handshake. Drizzle it, dip it, mix it – no matter how you use it, our tangy flavor has been winning over taste buds since back when folks still knew all their neighbors. This one’s comfort in a bottle – plain and simple.
Light & Lean
The No Regrets One
All the flavor without the fuss – kinda like Sunday supper, but lighter on the waistline. It’s lean, mean, and Midwest clean, because who says you can’t have it all?
Dorothy Ranch
The Creamy One
A new spin on a classic, as bold as a summer storm rolling in over the plains. Creamy and rich, with that unmistakable Dorothy Lynch kick that’ll have ranch lovers saying, “Well, I’ll be!”
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