| Prep Time : | Cook Time : | Ready Time : |
|---|---|---|
| 30 min | 45 min | 1 hour, 15 min |
Servings
8 servings
Ingredients
2 9″ pie crusts You can use my recipe on the website if you like
3 tablespoons Butter
2 cups White button mushrooms cut into 1/4s
1 cup Onion Medium dice
1/2 cup Celery Medium dice
3/4 cup Carrots Medium dice
1/2 cup All Purpose flour sifted
3 cups Chicken stock
1 cup Potatoes Medium dice
2 cups Turkey cooked and medium dice
1/2 cup Peas
1 tablespoon Parsley finely chopped
TT Salt and Pepper TT= To Taste
Directions
Preheat oven to 400 degrees F. Roll out bottom pie crust, press into a 9 inch pie pan, and set aside. Melt 3 tablespoons butter in a medium sauce pan and place over medium heat. Add in the mushrooms and cook thoroughly then add the onion, celery and carrots and let simmer until the onions are translucent. Stir in flour and mix well. Slowly add your stock constantly stirring so the flour gets mixed in well. Bring the pot to a boil and then to a simmer for about 15 minutes, add in the turkey and peas then season with salt and pepper. Let cool slightly, then pour the mixture into the pie shell. Roll out the top crust, and place on top of filling. Seal the edges, and make 4 slits in the top crust to let out steam. Bake in the preheated oven for 35-45 minutes or until it is golden brown. Remove from oven and let it sit for about 15 minutes then serve, Enjoy!
