Strongbow Turkey Pie

Melt 1/4-cup butter in medium skillet. Add onion and celery. Sauté until transparent, but not brown.

Add 3 tablespoons flour and cook and stir until bubbly.

Add 2 cups broth and seasonings, stirring and cooking for several minutes until thick. Stir in turkey cubes. Cool and hold for service in refrigerator.

Place one 6-inch round of pastry dough in a small fruit dish, to shape the pie.

Place ¼ of the turkey mixture on the 6-inch round that is in the fruit dish and cover with the 4-inch round of pastry.

Moisten edges and bring up the edges of the lower dough, crimping over top layer. The small layer will be on the bottom for baking; the 6-inch smooth round will be on top.

Repeat with remaining pastry rounds and pie filling.

Melt 1/4-cup butter or fat; blend in 1/4-cup flour, stirring well. Stir in 2-cups broth and 1/2 teaspoon salt gradually until thick gravy develops.

Hold warm for service.

Place the pies on a lightly greased baking sheet and prick the top in a few places with a tooth pick or fork.

Bake in a preheated 425 degree F oven for about 25 minutes or until brown. Serve with gravy.