Turkey Pot Pie |
Turkey Pot Pie... simply wonderful!
Ingredients
| 1 tbsp | butter | 15 mL |
| 1 | small onion, chopped | 1 |
| 1/2 cup | carrots, chopped | 125 mL |
| 1/2 cup | potatoes, chopped | 125 mL |
| 1/2 cup | celery, chopped | 125 mL |
| 1/2 tsp | EACH: salt, thyme and rosemary | 2 mL |
| pinch | black pepper | pinch |
| 1 | bay leaf | 1 |
| 2 cups | turkey or chicken stock | 500 mL |
| 1/3 cup | flour | 75 mL |
| 1 cup | frozen peas | 250 mL |
| 2 cups | cooked turkey, chopped | 500 mL |
| --- | pastry for 9 inch (23 cm) double pie crust | -- |
| 2 tbsp | milk | 30 mL |
Directions
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 1-½ 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.
Makes 6 servings.
Recipe and photo courtesy of the Turkey Farmers of Ontario.
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