Turkey Pot Pie
Makes: 6 servings
What you need:
- 1 tbsp (15 mL) butter
- 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 black pepper
- 1 bay leaf
- 2 cups (500 mL) turkey or chicken stock
- 1/3 cup (75 mL) flour
- 1 cup (250 mL) frozen peas
- 2 cups (500 mL) cooked Ontario turkey, chopped
- pastry for 9 inch (23 cm) double pie crust
- 2 tbsp (25 mL) milk
Make it Super:
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 (375mL) 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 (23cm) 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.
