INGREDIENTS:
- 1 tablespoon butter
- 1 small sweet onion, chopped
- 1/2 cup carrots, peeled and chopped
- 1/2 cup potatoes, peeled and chopped
- 1/2 cup celery, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- pinch black pepper
- 1 bay leaf
- 2 cups turkey broth
- 1/3 cup flour
- 1 cup frozen peas
- 2 cups cooked Plainville Farms turkey, chopped
- 2 9-inch pie crusts
- 2 tablespoons milk
INSTRUCTIONS:
- In a saucepan, melt butter over medium heat. Add onion, carrots, potatoes and celery. Cook until softened, about 5-7 minutes. Add seasonings, herbs and 1-1/2 cups stock. Blend flour into remaining stock; stir into hot vegetable mixture. Bring to a boil and simmer 8-10 minutes, stirring until thickened. Remove bay leaf. Stir in peas and turkey. Spoon into 9-inch pie crust. Fit second pie crust over the top and seal edges. Cut vents in center for steam to escape. Brush top pastry with milk. Bake in a preheated 400 degree F oven for 10 minutes. Immediately reduce oven temperature to 350 degrees F and bake for 20-25 minutes or until the pastry is golden brown and filling is bubbly.
Recipe Source: National Turkey Federation