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Turkey Pot Pie

5 cups chicken stock
3 cups cubed smoked ham
2 tablespoon vermouth; (optional)
3 carrots; sliced
3 stalks celery; sliced
2 sweet potatoes; peeled and cubed
1 bay leaf
1/2 teaspoon dried savory
1 cup frozen peas
1/2 cup diced sweet red pepper
1/3 cup butter
1 onion; chopped
3/4 cup all-purpose flour
3/4 teaspoon dry mustard
3 cup cubed cooked turkey
pastry for 9-inch single-crust pie
1 tablespoon milk

In Dutch oven, combine chicken stock, ham, vermouth (if using),
carrots, celery, sweet potatoes, bay leaf and savory; bring to
boil. Reduce heat and simmer, covered, for 15 to 20 minutes or
until carrots are tender-crisp. Add peas and red pepper; simmer
for 2 minutes. Drain, reserving liquid; discard bay leaf. Set
vegetable mixture aside. In Dutch oven, melt butter over medium
heat; cook onion for 3 minutes or until softened. Sprinkle with
flour; cook, stirring, for 3 to 4 minutes or until lightly golden.
Stir in mustard. Gradually whisk in reserved liquid until smooth.
Increase heat to medium-high; cook, whisking constantly, until
boiling and thickened. Add reserved vegetable mixture and turkey;
season with pepper to taste. Pour into 12-cup casserole dish.

On lightly floured surface, roll out pastry to 1/4-inch thickness.
With floured cutters, cut out desired shapes. Overlap cutouts over
entire casserole; brush with milk. Bake on baking sheet in 400 F
oven for 30 to 35 minutes or until pastry is golden brown and
filling is bubbly.

Yield: 8 servings


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