Turkey And Sage Pie

• 1 small onion
• 1 stalk celery
• 2 tablespoons minced parsley (+ more to taste)
• 6 ounces mushrooms
• 2 cups cooked turkey or chicken
• 1 1/2 teaspoons dry sage (+ more to taste)
• 1/4 cup plus 2 tablespoons flour (Wondra Flour works best)
• 1 3/4 cups chicken stock
• 1/2 cup heavy cream
• salt and black pepper
• 3/4 teaspoon lemon juice
• pie crust

1. Chop the onion and celery. Slice the mushrooms. Cut the cooked turkey into bite size pieces.
2. Melt the butter in a large skillet over medium heat. Add the onion and celery and cook until soft (about 5 minutes). Add the parsley, mushrooms, and sage and continue cooking for another 5 minutes.
3. Stir in the flour. Gradually add the chicken stock, stirring so that no lumps form. Add the heavy cream.
4. Bring to a boil stirring constantly and then turn down the heat and simmer for 1 minute. Add salt and pepper to taste.
5. Remove on cup of the sauce and set aside to be served with the pie. Add the turkey and lemon juice to the remaining sauce.
6. Preheat the oven to 425. Roll the bottom pie crust into a 9-inch pie pan, add the filling, and then put on top pie crust.
7. Bake in oven for 10 minutes. Then reduce the heat to 350 and bake until crust is golden brown (about 35 minutes).

onion, celery, parsley, mushrooms, chicken, sage, flour, chicken stock, heavy cream, salt, lemon juice, pie crust

Taken from www.epicurious.com/recipes/member/views/turkey-and-sage-pie-50043529 (may not work)