Turkey And Sage Pie

1. 1

   Chop the onion and celery. Slice the mushrooms. Cut the cooked turkey into bite size pieces.

2. 2

   Melt the butter in a large skillet over medium heat. Add the onion and celery and cook until soft (about 5 minutes). Add the parsley, mushrooms, and sage and continue cooking for another 5 minutes.

3. 3

   Stir in the flour. Gradually add the chicken stock, stirring so that no lumps form. Add the heavy cream.

4. 4

   Bring to a boil stirring constantly and then turn down the heat and simmer for 1 minute. Add salt and pepper to taste.

5. 5

   Remove on cup of the sauce and set aside to be served with the pie. Add the turkey and lemon juice to the remaining sauce.

6. 6

   Preheat the oven to 425. Roll the bottom pie crust into a 9-inch pie pan, add the filling, and then put on top pie crust.

7. 7

   Bake in oven for 10 minutes. Then reduce the heat to 350 and bake until crust is golden brown (about 35 minutes).

* Per serving · 4 servings · Values may vary.