Measurements

• 1 cup 1
• 1/4 cup Butter
• 2 Carrots
• 2 Celery stalks
• 2 cups Chicken Broth
• 1/3 cup Flour
• 1 cup Peas
• 1/2 tsp Pepper
• 1 Pie Crust
• 1/2 tsp Rosemary
• 1/2 tsp Sage
• 1 tsp Salt
• 1/2 tsp Thyme
• 2 cups cooked Turkey
• 1 Yellow Onion

Preparation Method

• Preheat oven to 425°F (220°C).
• In a large saucepan, melt butter over medium heat.
• Add diced onions, carrots, and celery.
• Cook until tender, about 5 minutes.
• Stir in flour, salt, pepper, rosemary, sage, and thyme until well blended.
• Gradually stir in chicken broth and milk, cooking and stirring until thickened and bubbly.
• Stir in peas and cooked turkey.
• Remove from heat.
• Place the bottom pie crust in a pie dish.
• Pour the turkey mixture into the crust.
• Cover with the top crust, seal edges, and cut away excess dough.
• Make several small slits in the top to allow steam to escape.
• Bake in the preheated oven for 30 to 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.