Extra Special Turkey Pot Pie
Ingredients
- 1 medium onion diced
- 1 medium carrot diced
- 1 rib celery diced
- 45 ml 3 tbsp butter or margarine
- 45 ml 3 tbsp flour
- 5 ml 1 tsp rosemary leaf, crumbled
- 1 ml 1/4 tsp salt
- 0.5 ml 1/8 tsp pepper
- 250 ml 1 cup milk
- 375 ml 1-1/2 cups turkey or chicken broth
- 30 ml 2 tbsp Marsala wine (optional)
- 500 ml 2 cups chopped cooked turkey
- 125 ml 1/2 cup turkey stuffing
- 30 ml 2 tbsp chopped parsley
- 125 ml 1/2 cup cooked peas
- 50 ml 1/4 cup toasted slivered almonds
- 2 – 9” pie crusts
- 30 mL 2 tbsp milk
Instructions
- Sauté onion, carrot and celery in butter until soft.
- Stir in flour, rosemary, salt and pepper.
- Cook 1 minute.
- Stir in milk, broth and Marsala.
- Cook stirring constantly, until mixture thickens (about 5 minutes).
- Remove from heat.
- Stir in turkey, stuffing, parsley, peas and almonds.
- Spoon into 6 foil pie plates (11.4 cm/4-1/2 inches).
- Cover with pie crust and cut steam vents in crust.
- Brush with milk.
- Bake at 180Deg.C (350Deg.F) 35-40 minutes or until it bubbles and pastry is golden.