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Strongbow Turkey Pie




Source of Recipe


hef/Owner Russ Adams of Strongbow Inn in Valparaiso, IN.


List of Ingredients




1/4 Cup unsalted butter
1/2 Cup chopped sweet onion
1 Cup sliced celery
3 Tablespoons flour
2 Cups TURKEY BROTH hot
1/2 Teaspoon salt
1/8 Teaspoon poultry seasoning
3 Cups COOKED TURKEY cut in 1/2-inch cubes
4 6-inch rounds pie dough
4 4-inch rounds pie dough
Turkey Gravy
1/4 Cup TURKEY FAT OR BUTTER
1/4 Cup flour
2 Cups TURKEY BROTH
1/2 Teaspoon salt


Recipe



Pie Filling

Melt 1/4-cup butter in medium skillet. Add onion and celery. Sauté until transparent, but not brown.
Add 3 tablespoons flour and cook and stir until bubbly.
Add 2 cups broth and seasonings, stirring and cooking for several minutes until thick. Stir in turkey cubes. Cool and hold for service in refrigerator.
Assembly

Place one 6-inch round of pastry dough in a small fruit dish, to shape the pie.
Place ¼ of the turkey mixture on the 6-inch round that is in the fruit dish and cover with the 4-inch round of pastry.
Moisten edges and bring up the edges of the lower dough, crimping over top layer. The small layer will be on the bottom for baking; the 6-inch smooth round will be on top.
Repeat with remaining pastry rounds and pie filling.
Turkey Gravy

Melt 1/4-cup butter or fat; blend in 1/4-cup flour, stirring well. Stir in 2-cups broth and 1/2 teaspoon salt gradually until thick gravy develops.
Hold warm for service.
Baking

Place the pies on a lightly greased baking sheet and prick the top in a few places with a tooth pick or fork.
Bake in a preheated 425 degree F oven for about 25 minutes or until brown. Serve with gravy.

Serves 4