6 tbsp. butter
1/2 c. chopped onion
6 tbsp. flour
1 c. sliced celery
1 c. sliced carrots
1 1/2 c. chicken broth
1 1/2 c. milk
Salt
Dash of white pepper
1/2 tsp. dry mustard
1/2 tsp. dried tarragon or 1 tbsp. crushed fresh
1/2 tsp. paprika
4 c. cubed cooked turkey
1/4 c. white wine
1 recipe pie dough, cut into lattice strips
1 egg yolk, beaten
2 tbsp. water

Melt butter in saucepan. Add onions and saute until tender. Add flour and cook, stirring for about one minute. Stir in celery and carrots; cook for three minutes more. Add broth and bring to a boil. Slowly stir in milk. Season with salt and pepper. Add dry mustard, tarragon and paprika. Heat over medium heat until thickened, stirring constantly. Fold in turkey and wine. Turn hot mixture into 1 1/2 quart casserole. Top with lattice pie dough. Beat egg yolk with water and brush over dough. Bake at 400 degrees for 30 minutes.

Serves 6.