Use up your leftover turkey, veggies, and pie crust
3 tablespoons Butter
1 medium Onion; Diced
2 stalks Celery; Diced
3 medium Carrots; Diced
1 tablespoon Essence of Emeril
4 tablespoons All purpose flour
2 medium Potatoes; Diced
3 cups Chicken Stock
3 Cups Turkey; Shredded
.5 Cup Frozen Peas
1 tablespoon Dried Parsley
1 tablespoon Dried Basil
1 Prepared Pie Crust
1 Egg; Beaten
Salt and pepper to taste
Preheat oven to 350 degrees F.
Melt butter in saucepan add Essence and onion, and cook until onion is tender. Stir in celery and carrots and cook for 2-3 minutes. Stir in flour and cook for 2 minutes. Add chicken stock and bring to a simmer. Add potatoes and simmer until tender (about 10 minutes). Stir in turkey, parsley, basil and peas. Salt and Pepper to taste. Pour mixture into casserole dish. Top with pie crust and brush with egg. Bake for 30-40 minutes until crust is golden.
makes 6 Servings