Categories: Main Dish

Ingredients

• 1 1/2 tablespoons butter
• 1 small onion, chopped
• 1/2 cup carrots, chopped
• 1/2 cup potatoes, chopped
• 1/2 cup celery, chopped
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• pinch of black pepper (optional)
• 1 bay leaf
• 2 cups turkey or chicken stock
• 1 cup frozen peas
• 2 cups cooked turkey or chicken, chopped
• Pastry for 9" double pie crust
• 2 tablespoons milk

Directions

1. Several hours before serving:Melt butter in a saucepan (medium heat). Add onion, carrots, potatoes and celery and cook until softened, about 5 to 7 minutes.

2. Stir in flour and whisk, keeping the pot on medium heat, about 2 minutes. Add seasonings and stock, 1/2 cup at a time, stirring constantly, until it thickens, about 5 minutes.

3. Remove bay leaf. Stir in peas and chopped turkey or chicken. Cover and set aside to cool, then refrigerate until cold. The cold filling will be quite thick.

4. 45 minutes before serving:Preheat oven to 425°.

5. Spoon filling into 9" pie crust shell. Place second pastry layer over top of pie and seal the edges. Make vents in the top of the pie with a knife or fork, for steam to escape. Brush top with milk.

6. Bake 12 to 14 minutes, then reduce heat to 325° and bake 15 to 20 minutes longer or until pasty is golden brown and filling is bubbling.

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