4 pie crusts (2 top and 2 deep dish bottom)
1 1/ 2 cups turkey, cubed
1/ 2 cup cooked peas
1/ 2 cup cooked carrots
2 stalks celery, chopped (optional)
1 onion, chopped
4 tablespoons butter
1/ 2 cup flour
1 cup turkey / chicken broth
1 cup half and half
Salt and pepper

1 egg yolk
2 tablespoon half and half

1. Prepare bottom pie crusts, place on a cookie sheet.
2. Oven to 450 degrees.
3. In a bowl add cooled carrots, peas and cubed turkey, sprinkle with salt and
pepper. Toss together till mixed well. Place into pie crusts, filling a
little more than half way. (Don’t over fill piecrusts.)
4. In a medium pot, melt butter, sauté chopped onions and celery, cook till
tender.
5. Add flour to sauté buttered onions. With a wooden spoon blend in flour
quickly. Pour in turkey or chicken broth…