Turkey Pot Pie

• 1 1/4 lbs. turkey tenderloins
• 8 cup water
• 1 medium onion, quartered
• 1 stalk celery, cut into fourths
• 1 bay leaf
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. dried whole thyme
• 1/4 tsp. poultry seasoning
• 4 small red potatoes, peeled and cubed
• 1 pkg. frozen mixed vegetables
• 1/4 cup butter or margarine
• 1/3 cup all purpose flour
• 3 hard cooked eggs, sliced
• 1/2 tsp. salt
• 1/4 tsp. pepper
• Pastry for 9 inch pie

Directions:

Combine first 9 ingredients in a Dutch oven; cover and cook over medium heat 30 minutes. Remove turkey, and chop meat into bite size pieces; set aside. Strain broth, reserving 2 3/4 cup Return broth to Dutch oven; bring to a boil. Add potatoes and mixed vegetables; cover and cook 10-12 minutes or until potatoes are tender. Drain, reserving broth. Melt butter in a heavy saucepan over low heat; add flour, stirring until mixture is smooth. Cook 1 minute, stirring constantly. Gradually add broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in turkey, vegetables, eggs, salt, ad pepper. Spoon mixture into a lightly greased 2 1/2 qt. casserole. Place pastry over filling. Trim edges; seal, and flute. Cut several slits in top pastry to allow steam to escape. Bake at 375 degrees for 20-25 minutes or until golden brown.

By Robin

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