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Kristin Marks' turkey pot pie

Kristin Marks' turkey pot pie

1/2 cup butter, divided

2 stalks celery, chopped

3 tablespoons parsley flakes

salt and pepper, to taste

2 cubes chicken bouillon

3 potatoes, peeled and cubed

1/2 cup milk

1 onion, minced

2 carrots, diced

1 teaspoon dried oregano

2 cups water

1 1/2 cups cooked turkey, cubed

3 tablespoons all-purpose flour

1 egg, beaten

Preheat oven to 425 degrees. On the stove top in a large skillet, add 2 tablespoons of the butter; then add onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until vegetables are soft. Stir in bouillon and water. Bring mixture to a boil. Stir in potatoes and cook until tender, but firm.

In a medium saucepan, melt the remaining 2 tablespoons of butter. Stir in the turkey and flour. Add the milk and heat through. Stir the turkey mixture into the vegetable mixture and cook until thickened. Pour mixture into a casserole or deep dish pie plate. Cover with egg pastry crust. (See recipe below.) Brush top crust with a beaten egg. Bake for 25 minutes or until golden brown.

Yield: 4 - 6 servings.

Egg pastry crust:

1 1/2 cups all-purpose flour

1 egg, slightly beaten

1/2 teaspoon salt

4 - 5 tablespoons milk

1/2 cup butter, chilled

In a large bowl, combine flour and salt. Cut in butter with pastry blender until mixture resembles fine crumbs. Add egg and milk, mixing with a fork until dough holds together in a ball. Chill. Roll out into 1/2-inch thickness.