|2 cups||carrots, chopped|
|2 cups||celery, chopped|
|5 Tbsp||butter or margarine|
|1 cup||half&half cream|
|1 1/4 tsp||salt|
|10 oz||frozen peas, thawed & drained|
|2 - 9"||pie crusts|
|1 1/2 cups||turkey or chicken broth|
- Add onions, carrots and celery to broth. Cover and simmer 10 minutes. Drain vegetables, reserving broth.
- In saucepan over medium heat, melt butter and stir in flour until blended. Gradually stir in half & half cream, reserved broth, salt and pepper.
- Cook, stirring constantly, until mixture thickens. Pour over vegetables in saucepan. Stir in desired amount of turkey and peas.
- Pour mixture into 9 x 13 pan. Cover with pie crust. Beat egg yolk with 1 tsp water and brush over pie crust.
- Bake 40 minutes.