Turkey Pie

Melt butter in a large skillet over medium heat. Add ground turkey balls. Cook until lightly browned, gently shaking to brown all sides and keep balls round. Remove turkey to a bowl with a slotted spoon. Add onion to the pan drippings and sauté for 2 minutes. Add mushrooms and continue to cook until mushrooms are tender. Remove vegetables to a bowl. Add wine to the skillet and stir to loosen browned bits. Add soup; bring to a boil. Stir in peas, turkey, onions, and mushrooms. Remove from heat.

Preheat oven to 425°. Blend egg yolk and water in a small bowl. Prepare pie crust. Line a 9-inch pie plate with pastry, leaving about a 1-inch overhang. Fill pie with turkey mixture. Brush edge of pastry with egg yolk mixture. Arrange remaining pie crust over the filling. Press top and bottom crusts to seal and flute edge of crust. Brush edge with more egg yolk mixture. Bake 30 minutes, or until golden brown.
Serves 6.

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Family Style Turkey Pie
Turkey Broccoli Pie
Turkey Bake with Asparagus
Turkey Casserole with Dressing
Turkey Almond Casserole
Turkey Tetrazzini
Turkey Stuffing Casserole
Turkey and Rice Casserole
Turkey Rice Casserole II
Turkey Rice Bake
Basic Turkey Rice Casserole
Turkey and Wild Rice Casserole
Crockpot Turkey and Rice Casserole
Crockpot Turkey Porcupines In Enchilada Sauce

Turkey Recipes Index
Meatball Recipes
Main Dish Casseroles
Ground Beef Recipes Index
Chicken Recipe Index
Chicken Breast Recipes

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