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Turkey Pot Pie I

Reviewed: Feb. 6, 2012
I have made this recipe numuerous times and each time it comes out really nice. I have only used chicken. If you don't have pre-cooked chicken (or turkey), and you have to cook the chicken, poach it in the 2 cups of broth (with parsley and some poultry seasoning if you have it) called for in the recipe and use that same broth when you mix it into the sauteed vegetable. You don't have to peel the potatoes, just cut them a little smaller if left unpeeled. Also, I definately recommend baking the bottom crust first - until it's golden brown. Then let the filling and the bottom crust cool a bit before pouring filling in. I brush egg yolk on top crust before baking and it comes out a rich brown. You can use egg white if you just want a sheen on the crust Don't forget your steam vents on the top crust. Great recipe.
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