Ingredients:

  • 4 tablespoon Organic Valley Cultured Butter
  • 6 tablespoon flour
  • 3 cup turkey or chicken broth
  • 2-3 tablespoon chopped fresh parsley or 1-2 teaspoons dried parsley flakes
  • 1-2 teaspoon dried basil
  • 1/2 cup Organic Valley Heavy Whipping Cream
  •  salt and pepper
  • 3 medium carrots
  • 1 medium onion
  • 1 celery rib
  • 2 cup cooked, cubed Organic Prairie Turkey (or more as desired)
  • 2/3 cup peas
  • 1 recipe baking powder dough

Directions:

Farmer Charlene Stoller calls herself a “dump and pour” kind of cook and emphasizes, “I’m not used to writing recipes for magazines!” Which is a lucky thing for her family, and for anyone else who gets to taste her pot pies, strawberry desserts and other gratifying farm-style fare. The parents of seven children, Charlene and her husband Scott are Organic Valley dairy farmers whose acreage is nestled among the hills of northeast Ohio, on the same property Scott's grandparents’ once owned. (See their story

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