Turkey pot pie
1 t. salt
1/8 t. pepper
1/4 t. poultry seasoning
1 Bay leaf
2 carrots, peeled and chopped.
2 small yellow potatoes, peeleed and chopped
1/4 c. frozen peas.
2 cups shredded turkey dark meat
1 cup of the liquid the carrots and potatoes were cooked in
1 cup of 1/2 and 1/2
A double sided uncooked pie crust
Preheat oven to 350 degrees. Heat oil and butter in a large skillet. Add onion, celery, salt, pepper and poultry seasoning. Add a Bay leaf for flavor which you will fish out later. Cook until everything is soft. Add the flour and combine. Meanwhile, in a sauce pan, cook the carrots until they are soft but not mushy. Remove them with a slotted spoon into the skillet and repeat with the potatoes.
Add the cooked potatoes to the rest and add the peas and the turkey.
Add the vegetable liquid and the 1/2 and 1/2 Cook, turning, until everything is well heated. The flour and liquid start to thicken into a sauce. Let it similar briefly. Remember to find and remove the bay leaf. This makes a lot of filling, so I use my deep dish pie pans.