Shelly's Recipe

TURKEY VEGETABLE POT PIE

Category: Casseroles - Chicken and Turkey

1/2 pkg of refrigerated pie crust
1 1/2 tsp olive oil
1 medium onion, cut into large chunks
1 (14 1/2 oz) can chicken broth
3 medium carrots, peeled and cut crosswise into 1 inch pieces
2 large potatoes, cut into 1/2 inch cubes
1/2 tsp ground black pepper and rubbed sage
1 cup frozen green peas
1 tbsp cornstarch dissolved in 1 tbsp water
2 cups shredded cooked turkey.

Preheat oven to 425. Roll crust out and bake flattened, piercing crust with a fork. Bake until golden brown, about 12-15 minutes. Set aside on baking sheet to cool.

Filling: Heat oil in a skillet and saute onions for 5 minutes. Add broth and next 4 ingredients; heat to boiling. Cover and cook 15 minutes. Uncover and cook 5 minutes. Stir in peas and cornstarch mixture and cook, stirring constantly, until mixture thickens. Reduce heat to low and stir in turkey; cook just until mixture is heated through. Carefully slide crust over fill and let stand 5 minutes before serving.