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