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Turkey Pot Pie Recipe

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This recipe for Turkey Pot Pie, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Penzey's
Added: Sunday, May 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Filling:
2 c. cooked turkey, chopped
3 medium potatoes, peeled and diced
2 carrots, peeled and sliced into coins
1 c. frozen peas
1/2 c. sharp cheddar cheese, shredded
Biscuit topping:
1 c. flour
1/2 tsp. salt
1 1/2 tsp. baking powder
2 tbsp. butter, cut in bits
6 tbsp. milk
1 egg, separated
4 tsp. water, divided
Sauce:
2 tbsp. butter
6 tbsp. flour
2 c. chicken broth
1 c. milk
1/2 tsp. salt
1/4 tsp. curry
1/4 tsp. garlic powder
1/4 tsp. ground pepper

Directions:
Directions:
Bring a pot of water to boil, cook potatoes 15 min., adding carrots for the final 5 min. Drain, mix with peas and set aside. Prepare biscuit topping by blending 3/4 c. of the flour with salt, baking powder, butter, and milk. Stir vigorously until combined - it is really easier to use your hands. Turn the dough out onto the table, add the rest of the flour as needed to form a smooth dough. Divide into four balls, knead again briefly to a nice round shape, set aside to rest while making sauce.To prepare sauce, melt butter in a small heavy bottomed sauce pan over low heat. Add flour 2 tbsp. at a time, stirring or whisking vigorously to a smooth paste. The last of the flour will be harder to incorporate. It doesn't matter if it is a smooth paste, it might be on the dry and crumbly side. Add broth and milk in a thin stream, a few tablespoons at first, stir or whisk vigorously to make a smooth, thick paste. Then incorporate the rest of the broth and milk slowly, while stirring, to have a nice thick sauce. Add the salt and spices to the sauce and simmer 5 more min. while getting everything else in place. Divide turkey and vegetable mix between four, 2 c. casserole dishes (any sturdy oven safe dish will do). Roll the four dough balls into rounds large enough to cover the pot pies. Add shredded cheese to the sauce, stir to melt. Divide sauce between the pies, leaving a bit of room on top for the crust, stir to combine. Separate the egg, and whisk the egg white with 2 tsp. water. Brush one side of the crust with the egg white/water mix. Place the crusts, brushed side down, on the pot pies, pierce with a fork in the center to vent the steam, crimp edges with a fork. Whisk egg yolk with 2 tsp. water and brush the tops of the crusts. Place in preheated oven and bake at 325 for 45 min. until crusts are golden and bubbly. Remove from oven and cool at least 10 min. before serving.

 

 

 

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