Strongbow Turkey Pie

INGREDIENTS:¼ cup unsalted butter
½ cup chopped sweet onion
1 cup sliced celery
3 Tbsp. flour
2 cups turkey broth, hot
½ tsp. salt
1/8 tsp. poultry seasoning
3 cups cooked turkey, cut into ½ inch cubes
4 6-inch rounds of pie dough
4 4-inch rounds of pie dough

Turkey Gravy:
¼ cup turkey fat or butter
¼ cup flour
2 cups turkey broth
½ tsp. salt DIRECTIONS:For pie filling: Melt ¼ cup butter in medium skillet. Add onion and celery. Saute until transparent but not brown.

Add 3 Tbsp. flour and cook and stir until bubbly. Add 2 cups broth and seasonings, stirring and cooking for several minutes until thick. Stir in turkey cubes. Cool and hold for service in refrigerator.

For assembly: Place one 6 inch round of pastry dough in a small fruit dish, to shape the pie. Place ¼ of the turkey mixture on the 6 inch round that is in the fruit dish, and cover with the 4 inch round of pastry. Moisten edges and bring up the edges of the lower dough, crimping over top layer. The small layer will be on the bottom for baking; the 6 inch smooth round will be on top. Repeat with remaining pastry rounds and pie filling.

Turkey Gravy: Melt ¼ cup butter or fat; blend in ¼ cup flour, stirring well. Stir in 2 cups broth and ½ tsp. salt gradually, until thick gravy develops. Hold warm for service.

Baking: Place the pies on a lightly greased baking sheet and prick the top in a few places with a toothpick or fork. Bake in a preheated 425°F oven for about 25 minutes, or until brown. Serve with gravy. SERVINGS:4 servings