Turkey-and-Vegetable Pie

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READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat butter in large skillet or Dutch oven.
  • Add onions and celery; cook, covered 10 minutes, remove from heat.
  • Stir in flour, salt, pepper and thyme until well combined.
  • Gradually add broth and milk.
  • Add corn or peas, turkey and potato.
  • Bring to boiling, stirring constantly.
  • reduce heat, simmer, stirring occasionally, 10 minutes.
  • Turn into a 2-quart shallow baking dish.
  • Preheat oven to 400°F.
  • Make pastry.
  • Roll pastry to fit top of baking dish, with a 1/2-inch overhang.
  • Place over turkey mixture; turn edge under; seal to rim of dish and crimp.
  • Make several slits in top for steam vents.
  • Beat egg yolk with water; brush over pastry.
  • Bake 30 minutes or until crust is deep golden.
  • NOTE: Use leftover turkey from roast turkey.
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