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TURKEY POT PIE 5 Recipe

Ingredients
  • 1 1/4 pounds turkey tenderloins
  • 8 cups water
  • 1 onion, quartered (medium)
  • 1 stalk celery, cut into fourths
  • 1 bay leaf
  • 1 teaspoon Salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried whole thyme
  • 1/4 teaspoon poultry seasoning
  • 4 red potatoes, peeled and cubed (small)
  • 1 package frozen mixed vegetables (16 oz pkg)
  • 1/4 cup butter or margarine
  • 1/3 cup all-purpose flour
  • 3 hard-cooked eggs, sliced
  • 1/2 teaspoon Salt
  • 1/4 teaspoon pepper
  • Pastry for 9-inch pie
Directions
Combine first 9 ingredients in a Dutch oven; cover and cook over medium heat 30 minutes. Remove turkey and chop into bite-size pieces. Strain broth, reserving 2-1/4 C. Return broth to Dutch oven; bring to a boil. Add potatoes and mixed vegetables; cover and cook 10 to 12 minutes or until potatoes are tender. Drain, reserving broth. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in turkey, vegetables, eggs, salt and pepper. Spoon mixture into a lightly greased 2-1/2 qt. casserole. Place pastry over filling. Trim edges; seal, and flute. Cut several slits in top pastry to allow steam to escape. Bake at 375° for 20 to 25 minutes or until golden brown. Yield: 6 to 8 servings.
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