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Turkey Pot Pie
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2 carrots, cut into 1/2” pieces
1 stalk of celery, cut into 1/2” pieces
1 onion, chopped
3/4 c. of peas
2 tbsp. margarine
1/4 c. flour
1/4 tsp. thyme
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. chicken bouillon
1 1/2 c. hot water
2 c. cooked turkey or chicken cut into 1/2” pieces
Piecrust:
1 1/4 c. flour
1/2 tsp. salt
1/4 c. oil
2 tbsp. cold water
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In a small pot combine carrots, celery, onion, peas and a small amount of water. Cook until vegetables are almost tender; drain. Mix margarine in a saucepan over medium high heat. Add flour, thyme, salt, pepper and bouillon mixed in 1 1/2 c. hot water. Stir until sauce thickens. In a 9” pie pan, mix together the turkey, vegetables and sauce. Cool in refrigerator.
Piecrust: In a medium bowl combine flour and salt. Stir in oil and then stir in water. Mix together into a ball. Refrigerate for several hours. Preheat oven to 400 degrees. Roll piecrust out between two pieces of wax paper. Peel off one sheet of wax paper from crust and position piecrust onto the top of pie pan. Remove second piece of wax paper. Trim off excess dough around pan, crimp edges with a fork and cut slits on top for heat to escape. Bake in oven for 30 minutes or until crust is lightly brown and filling is bubbly. Serves 4.
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