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Preparation time
30 minutes
Total time:
1 hour 30 minutes
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Ingredients
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45 mL (3 tbsp.) unsalted butter
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375 mL (1½ cups) diced onion
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375 mL (1½ cups) carrots peeled and cut into 1-cm (½-in.) rounds
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250 mL (1 cup) parsnips peeled and cut into 1.25-cm (½-in.) rounds
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250 mL (1 cup) celery peeled and cut into 1.25-cm (½-in.) pieces
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2 cloves garlic, chopped
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2 mL (½ tsp.) dried sage
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2 mL (½ tsp.) each of salt and pepper
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60 mL (¼ cup) all purpose flour
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750 mL (3 cups) chicken broth, 35% less sodium
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1 L (4 cups) cubed roasted turkey
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250 mL (1 cup) frozen peas
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250 mL (1 cup) frozen corn
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15 mL (1 tbsp.) Dijon mustard
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5 mL (1 tsp.) chopped fresh thyme
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1 frozen pie crust, removed from its packaging and thawed
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1 egg, lightly beaten
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Directions
- Preheat oven to 190°C (375°F). Melt the butter in a large saucepan over medium high heat, add onions and cook until lightly caramelized, about 7 or 8 minutes.
- Add remaining vegetables, sprinkle with sage, salt, and pepper, and sauté until softened, about 4 or 5 minutes.
- Add the flour and mix, coating the vegetables evenly. While stirring, add the broth and bring to a gentle simmer, cooking until the vegetables are tender and the broth has thickened, about 10 minutes.
- Add the turkey, peas, corn, mustard and thyme. Taste and adjust the seasoning if necessary.
- Transfer the mixture to a 23-cm (9-inch) casserole dish. Brush the edges of the casserole with beaten egg and top with the pie crust, pressing onto edges of dish.
- Brush the top of the crust with the beaten egg and bake in the centre of the oven for 30 minutes, or until the crust is golden and the filling is bubbling. Let sit for a few minutes before serving.
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