Turkey Pot Pie
Ingredients:
-
1 tbsp (15 mL) butter
-
1 (1 ) small onion, chopped
-
1/2 cup (125 mL) carrots, chopped
-
1/2 cup (125 mL) potatoes, chopped
-
1/2 cup (125 mL) celery, chopped
-
1/2 tsp (2 mL) EACH: salt, thyme and rosemary
-
pinch (pinch ) black pepper
-
1 (1 ) bay leaf
-
2 cup (500 mL) TURKEY or chicken stock
-
1/3 cup (75 mL) flour
-
1 cup (250 mL) frozen peas
-
2 cup (500 mL) cooked TURKEY, chopped
-
( ) pastry for 9 inch (23 cm) double pie crust
-
2 tbsp (25 mL) milk
Preparation:
In a saucepan, melt butter over medium heat. Add onions, carrots, potatoes and celery. Cook until softened about 5 to 7 minutes. Add seasonings and 1 1/2 cups (375 ml) stock. Blend flour into remaining stock -- stir into saucepan. Bring to boil and simmer 8 to 10 minutes, stirring until thickened. Remove bay leaf -- stir in peas and turkey.
Spoon into 9 inch (23 cm) pie crust. Fit second pastry over top and seal edges. Make vents in centre for steam to escape. Brush pastry with milk. Bake at 400 F (200 C) for 10 minutes then reduce heat to 350 F (170 C) and bake for 20 to 25 minutes or until golden brown and filling is bubbly.
Courtesy of Manitoba Turkey Producers
www.turkey.mb.ca