deluxe turkey pot pie
List of Ingredients
1 tablespoon vegetable oil3 large ribs celery, cut into 1"slices3 Medium-size carrots, cut into 1" chunks1 large onion, cut into 1" chunks3 Medium-size red-skinned potatoes, cut into 1" chunks2 cloves garlic, crushed3 cans low-sodium chicken broth, (10 1/2 oz.)1 teaspoon dry mustard1 teaspoon paprika1 teaspoon dried thyme leaves1/4 teaspoon salt1/8 teaspoon freshly ground black pepper1/8 teaspoon hot red pepper sauce2 Homemade pastry pie crust, or 11 15 ounce pa all-ready piecrusts1 large egg yolk1 tablespoon water1/4 cup butter1/4 cup all-purpose flour10 ounces frozen peas8 ounces sliced cooked turkey breastIn 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.Possum Kingdom Lake CookbookRecipe
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