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Turkey Pot Pie
from the kitchen of Sharmagne Leland-St. John

This old fashioned, easy to make pie, will stick to your ribs as you disguise the leftover turkey!

Turkey Pot Pie
from the kitchen of Sharmagne Leland-St. John

 3 cups leftover turkey cut into cubes
 1 cup peas
 1 cup carrots, sliced into rounds
 a few pearl onions cut into quarters
 4 tablespoons parsley minced + a few sprigs
 Pastry for 2 crusts*

 The white sauce:
 3 tablespoons butter
 3 tablespoons flour
 2 cups chicken broth
 1/4 cup heavy cream
 1 teaspoon salt
 1/4 teaspoon white pepper

Preheat the oven to 425 degrees.    Butter a 2 quart round glass casserole dish.   Roll out the pastry shells.   Line the casserole with one pastry shell.    Prick bottom of crust with a fork in several places to allow the steam to escape.
Together in a steamer, cook the carrots and peas for 3 minutes. Add to the turkey, onions, and parsley.   Mix well.   Pour the turkey-vegetable mixture into the casserole.

Melt the butter in a sauce pan.   Slowly blend in the flour.   Add the broth and cream, stirring steadily until the sauce reaches the boiling point. Add the pepper and salt. Cook over low heat for about 5 minutes or until thick. Pour over the turkey and vegetables.   Place the second pastry crust on top.
Seal and flute the edges with a fork.   Make a few slits in the top.   Place on a cookie sheet and bake for 30 minutes or until pastry is browned.

*NOTE: If you have no time or talent for making pastry dough, use two Mrs. Smith's frozen pastry shells.   Take out of freezer, separate and let stand at room temperature for a few minutes until the dough can be patted into a ball and then rolled out again to fit the casserole.   Lay one piece of dough over the casserole.  Use fingers to push the dough into the bottom and up the sides, to the top of the casserole.  

After rolling out the second piece of dough, place it atop and follow the directions in the above recipe for finishing the pie.

If you have leftover dough, roll it out and sprinkle with cinnamon and sugar, then bake until golden.   Serve as a treat with the pie.

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