Turkey pot pie, curried sweet potato soup from Silver Stone Events

Chef Elizabeth Stone, Silver Stone Events

Turkey Pot Pie
Serves 6 – 8 persons
2 tablespoons butter
1 cup chopped onion
1/2 cup chopped celery
1 cup chopped carrots*
2 potatoes, peeled and diced*
1/2 cup frozen peas, thawed*
4 tablespoons flour
4 cups chicken broth
2 cups shredded or diced turkey
1 tablespoons chopped parsley
1 prepared pie crust
1 egg, lightly beaten
* Bag of frozen vegetables may also be used.
Preheat oven to 350 degrees. Melt butter in saucepan and cook chopped onion until
tender. Stir in celery and carrots and cook for 2 minutes. Stir in flour and cook for 2
minutes. Add chicken broth and bring to a simmer. Add potatoes and simmer until
tender. Stir in turkey, parsley and peas. Pour mixture into casserole. Top with pie crust
and brush with egg. Bake for 30 minutes until crust is golden. Serve Warm

Curried Sweet Potato Soup
Serves 6 – 8 persons
2 cups leftover sweet potato casserole, or leftover mashed sweet potatoes
2 cups milk
1 dash cinnamon
½ teaspoon curry powder
In a heavy bottomed saucepan, put all ingredients and stir well. Heat over low heat
until warm. Add salt and pepper to taste.