Turkey Vegetable Pie Recipe

1/2 lb. small white onion (I use the jarred ones, drained or cut up a medium onion into about 3/4" pieces)

1/2 cup chopped celery

6 Tbls. flour

1 tsp. salt

1/8 tsp. pepper

1/2 tsp. dried thyme leaves

1 cup turkey stock (I used canned turkey or chicken broth)

1 cup milk

1 10 oz. package of frozen peas, corn, or mixed vegetables

3 cups cooked turkey, in large pieces

1 lb. potatoes, pared and cubed (3-4 medium potatoes)

Pastry for 1-crust pie (I use the Pillsbury refrigerated pie crust)

1 egg yolk

1- Heat butter in large skillet or dutch oven. Add onions and celery; cook, covered, for 10 minutes; remove from heat.

2- Stir in flour, salt, pepper, and thyme until well blended. Gradually add stock and milk. Add peas, turkey and potatoes.

3- Bring to boiling, stirring constantly. Reduce heat; simmer, stirring occasionally,

15 minutes. Turn into a 2-qt. shallow baking dish.

4- Preheat oven to

400 F. Make pastry.

5- Roll pastry to fit top of baking dish with a

1/2" overhang. Place over turkey mixture; turn edge under; seal to rim of dish and crimp with fork. Make several slits in top for steam vents. Beat egg yolk with

1 tsp. water; brush over pastry.

6- Bake

30 minutes, or until crust is golden brown.