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Holiday Pot Pie

pies, turkey, chicken - other

5 cups chicken stock
3 cups cubed smoked ham
2 tablespoons 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 cups cubed cooked turkey
pepper
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 400ºF oven for 30 to 35 minutes or until pastry is golden brown and filling is bubbly. Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

Contributor: The Canadian Living Christmas Book.

Yield: 8 servings

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