Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Turkey and Mushroom Pot Pie


Makes 8 servings


4 cups turkey stock, chicken stock or canned low-sodium chicken broth
1 pound large Yukon Gold potatoes (peeled and cut into /3-inch dice)
1 teaspoon dried thyme
3 tablespoons unsalted butter
2 ½ tablespoons vegetable oil
1 pound white mushrooms (quartered)
Freshly ground pepper
1 pound fresh shiitake mushrooms (stemmed and thinly sliced)
1 large onion (coarsely chopped)
4 ounces lean prosciutto (finely chopped)
⅓ cup all-purpose flour blended with 1/3 water
1 pound cooked turkey (cut or torn into 3/4-inch pieces)
⅓ cup coarsely chopped parsley
1 large sheet of thawed frozen puff pastry (8 /2 to 4 ounces)
1 large egg (lightly beaten)



Anonymous's picture
To prevent automated spam submissions leave this field empty.
Share with Facebook