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Turkey Pot Pie
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Turkey Pot Pie

2 tablespoons butter 1 Spanish white onion, chopped 2 celery ribs, medium diced 3 carrots, small diced 3 cups cooked, shredded turkey (dark meat preferred) 2 tablespoons fresh tarragon, chopped 2 tablespoons fresh parsley, chopped 4 tablespoons all-purpose flour 4 cups turkey stock (or leftover gravy) 2 potatoes, peeled and medium diced 1 square prepared puff pastry 1 egg, beaten

Heat oven to 375 degrees. In medium saucepot, melt butter; add onion and sweat 4 minutes. Add celery and carrots; cook 4-5 minutes. Add turkey and cook 4 minutes. Add tarragon, parsley, and all-purpose flour; cook 4 minutes. Add stock and bring to simmer. Add potatoes and simmer until fork-tender. Pour filling into pie pan and top with pastry. Brush pastry with egg. Bake pie 20-30 minutes, or until crust is golden brown.