Turkey Pot Pie
INGREDIENTS
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10-ounce bag fresh, raw pearl onions (frozen may also be used)
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1 quart turkey stock (see recipe here)
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2 cups carrots sliced thick and on the bias, cut to bite sized
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2 cups peeled red potatoes cut to bite sized pieces
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1 teaspoon fresh chopped thyme or ½ teaspoon dry
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1 tablespoon fresh chopped parsley or ½ tablespoon dry
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1 teaspoon salt
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¼ teaspoon white pepper
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1/8 teaspoon freshly grated nutmeg
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½ teaspoon Colman’s dry mustard powder
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½ teaspoon Worcestershire sauce
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Few drops Tabasco sauce
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5 tablespoons butter
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7 tablespoons flour
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1 cup heavy cream
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1 cup frozen peas
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1 ½ pounds cooked turkey cut into bite sized pieces
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1 cup additional leftover vegetables, if you have them such as green beans, parsnips, etc. (optional)
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1 or 2 rounds of pie crust, (homemade or store-bought) at room temperature
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1 egg
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1 tablespoon sugar
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