Things You'll Need:
- 1/2 c. all-purpose flour
- 6 tbsp. butter divided
- 3 medium carrots sliced into 1/4-inch rounds
- 2 small stalks celery sliced 1/4-inch thick
- 2 c. canned chicken broth
- 2 tbsp. dry sherry
- 2 tbsp. beaten egg
- 3 tbsp. minced fresh parsley
- 2 to 3 pinches grated nutmeg
- several drops lemon juice
- 1 1/2 c. milk
- 1 medium chopped onion
- 3/4 c. frozen, thawed peas
- piecrust dough (enough for a 9-inch pie)
- salt
- 4 c. shredded leftover turkey
- white pepper
- Groceries
- Baking Pans
- Pastry Brushes
- Rolling Pins
- Saucepans
- Skillets
- Wire Whisks
- Saucepans
- Skillets
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Step 1
Melt 4 tbsp. of the butter in a large saucepan over medium-low heat.
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Step 2
Whisk in flour. Whisking constantly, cook 1 minute.
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Step 3
Remove the pan from heat, add chicken broth and whisk until smooth.
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Step 4
Whisk in milk.
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Step 5
Increase heat to medium and bring the mixture to a simmer, whisking constantly.
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Step 6
Remove pan from heat and whisk to break up any lumps.
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Step 7
Return pan to heat, whisking. Bring to a simmer and cook 1 more minute.
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Step 8
Stir in the turkey meat and add sherry. Cook 1 more minute.
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Step 9
Remove from heat and stir in lemon juice, salt and pepper to taste, and nutmeg. Set aside.
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Step 10
Place rack in upper third of the oven.
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Step 11
Preheat oven to 400 degrees F.
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Step 12
Butter a 13-by-9-inch baking pan.
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Step 13
Heat remaining 2 tbsp. of butter in a skillet over medium-high heat and wait for the foam to subside.
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Step 14
Add onion, carrots and celery, and cook 5 minutes, stirring often.
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Step 15
Add vegetable mixture to reserved turkey mixture and stir well.
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Step 16
Add peas and parsley, and stir.
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Step 17
Pour the turkey mixture into the prepared pan.
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Step 18
Roll pie dough out into the shape of the pan, place over the turkey and press the edges against the sides of the pan. (See "How to Make Pie Crust Dough.")
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Step 19
Brush the top with the beaten egg.
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Step 20
Bake pot pie 25 to 35 minutes, or until the top is browned.
