Edl'S Turkey Pie

• 1 pie crust
• 1 small onion, chopped
• 1 stalk celery
• 2 Tbsp. parsley, minced
• 6 oz. mushrooms, sliced
• 2 c. cooked turkey, cubed
• 6 Tbsp. butter
• 1 1/4 tsp. sage
• 1/4 c. flour
• 1 3/4 c. stock
• 3/4 c. cream
• salt and pepper
• 3/4 tsp. lemon juice

1. Melt butter in large skillet over medium heat.
2. Saute onion and celery about 5 minutes.
3. Add parsley, mushrooms and sage; cook about 5 minutes.
4. Stir in 1/4 cup flour; cook until it bubbles. Gradually add stock; stir to prevent lumps.
5. Add cream.
6. Bring to a boil, stirring constantly.
7. Simmer 1 minute.
8. Salt and pepper to taste.
9. Reserve 1 cup.
10. Add turkey and lemon juice to remaining sauce.
11. Put in pie crust; top with top crust.
12. Bake at 425u0b0 for 10 minutes, then at 350u0b0 for about 35 minutes, until crust is golden brown.
13. Heat the reserved sauce to serve with pie.
14. Makes one 9-inch pie.

crust, onion, celery, parsley, mushrooms, turkey, butter, sage, flour, stock, cream, salt, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=920174 (may not work)