Preheat oven to 350 degrees. Heat butter in a skillet over med hi heat. Add onion, celery, and carrots. Cook until onion is translucent. Add flour, heat till hot and bubbly (stir frequently). Slowly add turkey stock, stirring constantly until just thickend. Add herbs, salt and pepper...taste for flavor. Stir in turkey and peas. Pour mixture into prepared crust. Top with other crust. Cut a few slits, then brush egg white over top. Bake for apprx. 45 minutes. If edges of crust brown too quickly, cover with edges with foil.
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|Serving Size: 1 Serving (481g)|
|Recipe Makes: 6|
|Calories from Fat: 683 (66%)|
|Amt Per Serving||% DV|
|Total Fat 75.9g||101 %|
|Saturated Fat 41.7g||208 %|
|Monounsaturated Fat 21.2g|
|Polyunsanturated Fat 7.1g|
|Cholesterol 324.3mg||100 %|
|Sodium 487.9mg||17 %|
|Potassium 976.1mg||26 %|
|Total Carbohydrate 24.4g||7 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 22.1g|
|Protein 62.8g||90 %|
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Calories per serving: 1036
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