Turkey Pot Pie

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Turkey Pot Pie

2-1/2 Tbsp butter
2 Tbsp onion, diced
1 stalk celery, diced
1 carrot, peeled and diced
1/4 cup flour
1 cup chicken broth
3/4 cup milk
1/4 cup peas, frozen
1-1/4 cups turkey, cooked and diced
2 deep dish frozen pie shells, defrosted
1 egg

Preheat oven to 400 degrees F.

Melt butter in a heavy skillet. Add the onion, celery, and carrot. Cook until just soft, do not brown. Whisk in the flour and cook for 3 minutes, stirring
constantly. Add the broth and milk. Simmer for 20 minutes, stirring frequently. Add the peas and turkey.

Place one pie shell on a cookie sheet. Fill with the
turkey mixture. Invert the other shell over the pie to form a top crust. Pinch the edges. Lightly whip the egg. Brush around the pinched edge to seal. Brush the top crust with the remaining egg. Bake at 400 for 20-25 minutes or until lightly browned.

   

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