© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 tbsp butter
1 Small sweet onion, chopped
1/2 c carrots, peeled and chopped
1/2 c potatoes, peeled and chopped
1/2 c celery, chopped
1/2 tsp salt
1/2 tsp dried thyme
1/2 tsp dried rosemary, crushed
Black pepper Pinch
1 bay leaf
2 c TURKEY BROTH
1/3 c flour
1 c frozen peas
2 c COOKED TURKEY, chopped
2 9-inch pie crusts
2 tbsp milk
In a saucepan, melt butter over medium heat. Add onion, carrots, potatoes and celery. Cook until softened, about 5-7 minutes.
Add seasonings, herbs and 1-1/2 cups stock. Blend flour into remaining stock; stir into hot vegetable mixture.
Bring to a boil and simmer 8-10 minutes, stirring until thickened. Remove bay leaf. Stir in peas and turkey.
Spoon into 9-inch pie crust. Fit second pie crust over the top and seal edges. Cut vents in center for steam to escape. Brush top pastry with milk.
Bake in a preheated 400 degree F oven for 10 minutes. Immediately reduce oven temperature to 350 degrees F and bake for 20-25 minutes or until the pastry is golden brown and filling is bubbly.
370 Total Calories
17 g Total Fat
6 g Saturated Fat
45 g Cholesterol
810 mg Sodium
345 mg Potassium
35 g Total Carbohydrates
3 g Dietary Fiber
4 g Sugars
19 g Protein
50 % Daily Protein
8 % Daily Vitamin C
4 % Daily Calcium
15 % Daily Iron