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Turkey Pot Pie

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4 cups turkey broth
2 1/2 cups sifted flour
1 cup milk
2 cups cooked diced turkey
1 cup cooked peas
1 cup cooked carrots
celery salt
3/4 cup shortening
1 egg
1/2 cup hot water
3/4 teaspoon salt
heat turkey broth to boiling


Blend 1/2 of the sifted flour with the milk, stir into the hot and cook until thick and smooth. Add the turkey, peas, carrots, pepper, and celery salt and pour mixture into buttered baking dish or a large buttered casserole. Cut the shortening into the remaining flour sifted with the salt.

Stir in beaten egg yolk and water blended together and form a soft dough. Roll to 1/2 inch thickness-cut to fit top of baking dish-pierce opening with fork for steam to escape and brush dough with white of egg. Bake in a hot oven, 425 degrees F., about 25 minutes.

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