Turkey PotPie
Source of Recipe
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List of Ingredients
Pastry for Single-Crust Pie
1 cup sliced fresh mushrooms
1/2 cup chopped onion ( 1 medium)
1 12 oz can evaporated skim milk
1/4 cup all purpose flour
1/4 cup water
1 teaspoon instant chicken bouillon granules
1/2 teaspoon dried sage, marjoram, or thyme, crushed
1/8 teaspoon pepper
1 10 oz packaged frozen peas and carrots or peas
1 1/2 cups chopped cooked turkey Recipe
Prepare the pastry as directed and form dough into a ball.. On a
lightly
floured surface, flatten dough with hands.. Roll pastry to a 13.81/2
inch
rectangle, Use a small cookie or canape cutter to make several cut
outs in
pastry reserve pieces.. Cover pastry and set aside.. (You can use a
turkey cookie cutter or something to that nature)
Spray a COLD medium saucepan with nonstick coating. Add the mushrooms
and
onion. Cook and stir over medium heat about 4 minutes or till the
onion is
tender but not brown.
Meanwhile, reserve 1 tablespoon of the milk. Set aside. In a small
mixing
bowl gradually stir the remaining milk into the flour till smooth. Stir
into
vegetable mixture in the saucepan. Stir in the water; bouillon granules
sage marjoram or thyme and pepper Cook and stir till thickened and
bubbly
Stir in the frozen peas and carrots or pease and turkey..
Transfer mixture to a 12x71/2x2 inch baking dish.. Place pastry over
turkey
mixture. Fold under edges.. Crimp edges of pastry with a fork.. Brush
pastry
with reserved milk.. Add pastry cutouts and brush them with milk..
Bake in a 375 degree oven for 30 minutes or tillthe chicken mixture is
heated through and the pastry is golden brown.. Makes 5 servings..
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