Makes 2 – 9" double crusted pies
 

Ingredients

Oil and butter – about 2-3 large tbsp.
2 onions – chopped
Chopped garlic
Mushrooms chopped (I had two cups)
1 cup carrots – chopped
1 large potato – diced
Chicken stock
1 cup frozen peas
2 cups leftover turkey – diced
1 cup milk
3 tbsp. flour
Salt, pepper, thyme,

2 double-crusted pie crusts (I bought frozen)

 

The making of...

1. In medium size pot, boil and cook the carrots and potato in chicken stock (instead of water). Cook for about 10 min.

2. In the meantime, in a large pot, add the oil and butter on med-high. Fry the onions, mushrooms, and garlic. When onion is transparent, raise the heat slightly and add about 2-3 oz. white wine, and cook about 5 min.

3. Add the stock, which includes the carrots and taters, mix well, then add another cup of stock. Mix well, then add the frozen peas.

4. When simmering again, add about 2-3 tbsp. flour. Mix thoroughly to make sure lumps do not form. Add milk a bit at a time. If too thick, add a bit more stock. Add turkey cubes and mix well.

5. Remove from heat and let stand to thicken – about 15 min.

6. Put half the mixture in one crust, and the rest in the other. Cover each with another crust. Pinch crusts together to seal.

7. Bake at 350 for 15 min. Then add a foil over so the crusts do not burn.

8. Bake another 20-25 min. Remove foils and cook another 5 min. or so.

9. Remove from stove and cool 15 min. Cut and serve with lots of Heinz Ketchup :)

Compliments to Chef Aline!