Turkey Pot Pie

Preparation time: 1 hour. Serves: 4

2 tbsp. butter or margarine
1 onion, chopped
1 cup each chopped carrots, celery
½ tsp. each salt, rosemary
Pinch freshly ground black pepper
1 bay leaf
2 ½ cups chicken stock
¼ cup flour
1 cup frozen peas
2 cups chopped cooked turkey
Pastry for 9” single crust pie
1 egg yolk, beaten

In saucepan, melt butter. Add onion, carrots and celery; cook until softened, about 5-7 minutes. Add seasonings and 2 cups stock. Blend flour into remaining stock; stir into saucepan. Bring to boil and simmer 8-10 minutes, stirring, until thickened. Remove bay leaf; stir in peas and turkey. Spoon equal portions into four 1-cup oven proof bowls. Cut pastry to fit over top of bowl making small vent in centre for steam. Brush pastry with egg. Bake at 400 oven for 30-35 minutes or until pastry is golden and filling bubbly.

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