Ingredients:
- 1 lb Turkey breast, cut into small cubes about ½” each or use left over turkey
- 1 Medium carrot cut into a rough chop
- 1 Celery stock cut into ¼ pieces
- Small can sweet corn including liquid
- ½ lb frozen pkg peas
- 1 tsp Fresh Thyme
- 1 tsp Fresh sage
- 1 tsp minced garlic
- 1tsp olive oil
- Salt and Pepper to taste
- 1 cup heavy cream (whipping cream)
- 1 Cup chicken stock
- 1 cup white wine
- Salt and Pepper to taste
- 1 store bought Pie crust
- 1 egg
- Rue
- ½ cup flour
- ½ stick butter
Directions:
Preheat oven to 350 degrees. Roll out pie crust and put in pie pan. Take a fork and pinch the edges of your pie crust. Be sure to prick pie crust bottom with a fork. Spay the bottom of a salad plate with Pam and place inside your piecrust to keep it from puffing up, bake for 15 minutes.
In a 2 qt. sauce pan melt butter over medium heat for 1.5 minutes. Add flour and stir for a thick paste. Add cream, chicken stock, wine and salt & pepper and continue to stir for a few minutes until sauce thickens. If it thickens too much add a little cream to thin. Set sauce aside.
In 4 quart pan over medium heat add olive oil, turkey and garlic cook for 4 – 5 minutes. Add The rest of the ingredients except the egg and cook for two minutes, add cream sauce, cook for an additional 2 minutes.
Roll out 2nd pie crust.
Pour Turkey mix into partially cooked pie crust. Cover with 2nd pie crust. Seal edges of pie crust by pinching the two crusts together with a fork.
Separate egg and whip with a fork; using a pastry brush, brush egg wash on pie crust.
Make small slits in top of piecrust so it can breathe as it is cooking.
Cook on 350 degrees for 25 minutes.