Turkey Pot Pie

  • 1 pkg. Delicious Orchards Pie Shells
  • 1 TBS vegetable oil
  • 4 TBS butter
  • 1 1/2 cups carrots, diced
  • 1 1/2 cups celery, diced
  • 1 cup red onion, finely chopped
  • 1/2 of a green bell pepper, finely chopped
  • 1 TBS chicken or turkey base
  • 1/2 cup flour
  • 3 garlic cloves, minced
  • 1/2 tsp. dry thyme
  • 1/2 tsp. ground sage
  • 1/8 tsp. black pepper
  • 4 cups chicken or turkey broth
  • 1/3 cup heavy cream
  • 1/2 cup frozen peas
  • 4 cups leftover turkey, cubed or shredded
  • 2 potatoes, diced (optional)
  • Egg wash (1 egg and 1 TBS water)

Preheat oven to 400 degrees. In a saucepan, heat oil and butter over medium heat. Add carrots, celery, onion and bell pepper and cook until softened. Add, garlic, thyme, black pepper and cook about 2-3 minutes. Whisk flour into the sautéed vegetables until it becomes a roux and turns light brown. Slowly, whisk in broth until it is completely blended. Then, add 1 tablespoon of the chicken or turkey base stirring until well blended. Reduce heat to low medium and simmer for about 5 minutes. Remove from heat; add turkey, peas and season with salt to taste. Pour mixture into pie shells, cover with top crust crimping the edges with a fork completely sealing top crust to bottom crust. Make a small hole in top of pie crust to allow steam to escape during baking. Make egg wash by lightly beating egg and water together. Brush on top of crust and bake for 30 to 45 minutes, or until crust is golden brown.