Turkey Pot Pie
Here is the recipe for the Turkey Pot pie using Fifendekel pastry from our Facebook Live on October 13. Makes 8 individual 5 inch pies 1/8 cup butter 1/2 lg onion 1 cup celery 1 tsp poultry seasoning 1 tsp garlic 1/2 tsp black pepper 1 tsp salt Saute on medium heat until onion and celery are clear and tender (you may have to add up toe 1/4 cup water or broth to help tenderize onions and celery to keep the mixture from burning. Add 1/4 cup flour Stir well Add: 2 cups turkey broth 1 cup of 1/2 and 1/2 cream 1 tablespoon of white wine vinegar Cook until mixture come to a boil and is thickened Add: 1.5 cups chopped turkey 1/5 cups frozen vegetables Mix and let cool 8 pot pie foil containers, Use frozen Fifendekel pastry. Roll out into a disc to fit pan. Pour in filling. Wet edges with water. Top with additional disc of pastry that has a vent/steam cut design. Pinch edges of pastry together . Bake at 360 degrees for 40 – 45 minutes if not frozen . If frozen bake for 1 hour.