Measurements

• 1 cup 1
• 1/4 cup Butter
• 2 Carrots
• 2 Celery stalks
• 2 cups Chicken Broth
• 1/3 cup Flour
• 2 tbsp fresh Parsley
• 1 cup Peas
• 1/2 tsp Pepper
• 2 Pie Crusts
• 1 tsp Salt
• 1/2 tsp Thyme
• 2 cups cooked Turkey Meat
• 1 Yellow Onion

Preparation Method

• Preheat your oven to 425°F (220°C).
• In a large saucepan, melt the butter over medium heat.
• Add the diced onion, carrots, and celery.
• Cook until the vegetables are tender, about 5-7 minutes.
• Stir in the flour, salt, pepper, and thyme until well blended.
• Gradually stir in the chicken broth and milk, cooking and stirring until the mixture thickens and boils.
• Stir in the turkey, peas, and parsley.
• Remove from heat.
• Place one pie crust in a 9-inch pie plate.
• Pour the turkey mixture into the crust.
• Cover with the second pie crust, seal the edges, and cut away excess dough.
• Make several small slits in the top crust to allow steam to escape.
• Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
• Let cool for 10 minutes before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.