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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ingredients:
2 tablespoons butter or 2 tablespoons margarine |
1/2 lb small white onion, peeled |
1/2 cup chopped celery |
6 tablespoons all-purpose flour |
1 teaspoon salt |
1/8 teaspoon pepper |
1/2 teaspoon dried thyme |
1 cup chicken broth |
1 cup milk |
1 (10 ounce) package frozen peas |
kernel corn |
3 cups cooked turkey, , in large pieces |
1 lb potato, pared and diced |
pie pastry |
1 egg yolk |
1 teaspoon water |
Directions:
1. Heat butter in large skillet or Dutch oven.
2. Add onions and celery; cook, covered 10 minutes, remove from heat.
3. Stir in flour, salt, pepper and thyme until well combined.
4. Gradually add broth and milk.
5. Add corn or peas, turkey and potato.
6. Bring to boiling, stirring constantly.
7. reduce heat, simmer, stirring occasionally, 10 minutes.
8. Turn into a 2-quart shallow baking dish.
9. Preheat oven to 400°F.
10. Make pastry.
11. Roll pastry to fit top of baking dish, with a 1/2-inch overhang.
12. Place over turkey mixture; turn edge under; seal to rim of dish and crimp.
13. Make several slits in top for steam vents.
14. Beat egg yolk with water; brush over pastry.
15. Bake 30 minutes or until crust is deep golden.
16. NOTE: Use leftover turkey from roast turkey.
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