Easy Turkey Skillet Meat Pie

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

Recipe tags: turkey base, moderate difficulty, main, turkey, roast

Ingredients

Quantity	Ingredient
2 Tbsp	butter
1 lb	ground turkey
1	onion, chopped
2	stalks celery, thinly sliced
2 Tbsp	Better Than Bouillon^® Roasted Turkey Base
2 Tbsp	all-purpose flour
1 cup	frozen vegetable blend (corn, peas and carrots)
2 Tbsp	finely chopped fresh parsley
1	prepared frozen pie shell, thawed

Directions

1

Preheat oven to 400°F. Melt butter in 10-inch ovenproof skillet set over medium heat; cook turkey, breaking up with back of wooden spoon, for about 5 minutes or until browned. Add onion, celery and Turkey Base. Cook for about 5 minutes or until softened.
2

Sprinkle flour over skillet; stir to combine. Pour in 1 1/2 cups water. Simmer for about 5 minutes or until thickened. Stir in frozen vegetables and parsley; cook for about 2 minutes or until heated through. Remove from heat.
3

Carefully remove pie shell from foil plate and drape over turkey mixture. Cut two small slits in center of pastry. Bake for about 20 minutes or until pastry is golden brown all over. Let stand for 5 minutes.

Tip: Serve with a light green salad, or steamed broccoli or cauliflower.

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