"black friday" turkey pot pie

Ingredients

• Servings: 2
• 1 tablespoon olive oil
• 1 3/4 cups diced onions
• 1 teaspoon minced garlic
• 1 (26 ounce) can cream of chicken soup
• 1/4 cup white
• 2 teaspoons ground black pepper
• 1 teaspoon herbes de provence
• 1 teaspoon poultry seasoning
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried basil
• salt to taste
• 4 cups cubed cooked turkey
• 1 1/4 cups diced potatoes
• 1 cup frozen peas
• 1 cup diced carrots
• 2 pastries for 9-inch double-crust pies

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c).
• 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, , black pepper, herbes de provence, poultry seasoning, oregano, basil, and salt to onion mixture and bring to a simmer; remove skillet from heat.
• gently stir turkey, potatoes, peas, and carrots into soup mixture until filling is evenly mixed.
• 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.
• 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.