Herb Roasted Turkey Pot Pie

Herb Roasted Turkey Pot Pie

Servings: 0


Ingredients

  • 2 tbsp. Butter
  • 3 tbsp. onion — chopped
  • 3 tbsp. celery — chopped
  • 1 tbsp. flour
  • 3/4 c. chicken broth
  • 1/4 c. cream
  • 2 tsp. worcestershire sauce
  • Salt & Pepper to taste
  • 1 tsp. Fresh Oregano
  • 1 tsp. Fresh Parsley
  • 1 tsp. lemon juice
  • 1/8 c. potatoes — cooked and diced
  • 3 oz. turkey breast — cooked and diced
  • 1 Round Pie Crust
  • 1 whole egg yolk

Instructions

  1. Melt butter in a stockpot.
  2. Sauté onion and celery for 5 min., or until tender. Stir in flour until blended.
  3. Stir in chicken broth, cream, Worcestershire sauce, salt, herbs and pepper. Cook and stir until mixture thickens and bubbles, then cook 2 min. more and stir in lemon juice and potatoes.
  4. Grease one 5" pie pan. For each potpie, sprinkle in 3 oz. (3/4 cup) turkey, then spoon 7 oz. (3/4 cup) vegetable sauce mixture over turkey.
  5. Cut pastry into 8" rounds. Place a round of pie pastry over filling and crimp edges to pan.
  6. Beat together egg yolks and water until blended. Brush egg mixture over pie pastry. With a knife, cut vents for escape of steam.
  7. Place potpies on a baking sheet for easier handling and bake at 425°F for 25–30 min., or until crust is golden brown and filling is bubbly.