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Turkey Pot Pie

Preheat oven to 375.
Grease a large casserole (14x9x2)

1 box Jiffy Pie Crust Mix
1 cup baby carrots
4 stalks celery, chopped
2 large potatoes, cubed
1 can chicken broth
2 fresh, lean turkey breasts, cubed
1 tablespoon olive oil
1 medium onion, chopped
6 tablespoons butter
1/3 cup flour
3 cups of milk, scalded
1 tablespoon fresh parsley
1 teaspoon fresh rosemary
1 cup frozen sweet peas
Salt & pepper to taste

Combine the carrots, celery, potatoes and broth in a medium saucepot over medium heat. Bring broth to a boil, cover pot, reduce heat and cook until veggies are tender, about 10 minutes. Remove from heat, drain broth and transfer veggies to a large bowl.

Scald the milk in a saucepan over medium heat. (to scald means to bring just to the point of boiling). Stir in the parlsey and rosemary so those flavors can infuse into the milk.

Heat the olive oil in a large fry pan over medium-high heat and sear the turkey cubes until browned, about 5 minutes. Tranfer turkey to the bowl with the veggies. Using same pan, saute the chopped onion in a little more olive oil until tender, about 5 minutes.

Meanwhile melt the butter in a saucepot over medium-low heat. Stir in the flour and cook for a few minutes to cook out the "mealy" taste. Before the flour begins to brown, however, whisk in the scalded milk and stir to break up any lumps of flour. Continue to cook over medium heat, stirring frequently, until the sauce thickens and is bubbly. Taste and adjust seasonings with salt and pepper.

Pour some of the sauce into the greased casserole. Lay in the veggies, turkey, onion and frozen peas, and top with remaining sauce. Toss to coat filling with the sauce, if necessary.

Prepare the pie crust according to the directions on the box. This is very easy stuff. You add 5 to 6 tabelspoons of cold water, form the dough into a ball and roll it out on a floured surface with a rolling pin.

To transfer the pie crust to the casserole, roll the flattened dough around the rolling pin and them simply unroll it atop the filling. Seal the edges and cut two slashes into the top for steam to escape.

Bake the pot pie for 35 to 40 minutes or until crust is a nice golden brown.

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