Chicken or Turkey Pot Pie

By Shawn

Food Network, Cathy Lowe

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 2 stalks celery, chopped
• 3 carrots, chopped
• 4 tablespoons flour (consider increase to 6 T to thicken)
• 4 cups chicken or turkey stock (decrease to 3 c)
• 2 potatoes, peeled and diced
• 2 cups shredded turkey
• 2 tablespoons chopped parsley
• 1/2 cup frozen peas, thawed
• 1 prepared pie crust
• 1 egg, lightly beaten

Preparation

Step 1

Preheat oven to 350 degrees F.

Melt butter in saucepan and cook chopped onion until tender. Stir in celery and carrots and cook for 2 minutes. Stir in flour and cook for 2 minutes. Add chicken stock and bring to a simmer. Add potatoes and simmer until tender. Stir in turkey, parsley and peas. Pour mixture into casserole. Top with pie crust and brush with egg. Bake for 30 minutes until crust is golden.

Changes: Add salt and pepper to taste, thyme, rosemary, majoram, sage to taste.Add sherry and/or cream to taste
For thicker sauce, decrease chicken stock to 2-3 cups, increase flour to 6 T. Add sherry and/or cream to taste