Turkey Pot Pie
Pie crusts (use pre-made, or make your own!)
Cooked Turkey, Chopped
small amount of olive oil or butter (for sauteeing)
peas (frozen, or canned /drained)
carrots (frozen, or canned /drained, or leftover cooked /sliced)
"Better than Bullion" Chicken soup base
Sautee celery and onion in olive oil (or butter) until the onion is cooked clear.
Add 3 cups of water, and 2 tablespoons of chicken soup base. (If you don't have "Better than Bullion", substitute bullion cubes).
Sprinkle lightly with sage and 1/4 teaspoon of turmeric. (The turmeric adds color and some health benefits, but will not affect the dish if left out.)
If you are using frozen peas and/or carrots, add them now.
Add one bay leaf. Bring to a boil and let simmer for several minutes. (This is a good time to chop the turkey.)
Remove bay leaf and discard.
In 1/2 cup of COLD water, stir in 3 tablespoons of cornstarch. (If you stir cornstarch into hot liquid, it makes lumps.)
When the cornstarch is dissolved, stir it into the hot broth. Boil for 1 minute.
Turn off heat.
If your pan is large enough, you may mix in the turkey with the thickened broth. If it is not large enough, pour the broth over your turkey in a large bowl.
Add the peas and carrots if you have not already done so.
Place prepared pe crust into a pie pan, on a cookie sheet.
Pour mixture into prepared pie crust.
Top with pie crust. Crimp edges. Pierce/ slit top crust to vent.
Place in oven, on the cookie sheet.
Bake at 350* until the crust is gloden brown.