Deluxe Turkey Pot Pie
Source of Recipe
Food Mixes and Do Ahead Meals
List of Ingredients
1 tablespoon vegetable oil
3 large ribs -- celery, cut into 1"
-- slices
3 Medium-size carrots -- cut into 1" chunks
1 large onion -- cut into 1" chunks
3 Medium-size red-skinned potatoes -- cut into
1" chunks
2 cloves garlic -- crushed
3 cans low-sodium chicken broth -- (10 1/2 oz.)
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon dried thyme leaves
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon hot red pepper sauce
2 Homemade pastry pie crust -- or 1
1 15 ounce pa all-ready piecrusts
1 large egg yolk
1 tablespoon water
1/4 cup butter
1/4 cup all-purpose flour
10 ounces frozen peas
8 ounces sliced cooked turkey breast
Recipe
In deep 12" skillet over medium-high heat, heat oil; add celery,
carrots, onion and potatoes; cook 15 minutes, stirring occasionally
until vegetables are lightly browned. Add garlic; cook 1 minute.
Stir in chicken broth. Reduce heat to low; simmer, covered, 25
minutes until vegetables are tender.
Meanwhile, heat oven to 425 degrees; have ready four 8" oval gratin
dishes.
If using homemade pastry, roll out on lightly floured surface to 1/8"
thickness; or unfold all-ready piecrusts. Using bottom of one gratin
dish as pattern, cut out 1 "lids"; cut out small hole in center of
each and several slits as vents for steam. Arrange on ungreased large
cookie sheet; brush with egg-yolk mixture (1 egg yolk and 1 Tbsp.
water). Bake 10 to 12 minutes until lightly browned.
In small saucepan over medium heat, melt butter; add flour; stir
until smooth. Cook 2 minutes, stirring frequently; remove from heat.
Stir mixture gradually into vegetables simmering in skillet; cook 2
to 3 minutes longer, stirring occasionally until thickened. Stir in
peas and turkey; remove from heat.
Spoon mixture into gratin dishes, dividing evenly. Place pastry lid
on top of each; bake 5 to 10 minutes until filling is heated through.
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