"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Turkey Pot Pies Recipe

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This recipe for Turkey Pot Pies, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Wiser
Added: Friday, September 25, 2009


1 cup flour
1/4 tsp salt
2 tbsp water
1/4 cup oil
1/3 cup potatoes, diced
1/3 cup carrots, sliced
1/3 cup frozen green peas
1/4 cup celery, chopped
1/2 cup boiling water
2 tbsp soft margarine
1/4 cup flour
1/2 tsp salt
1/8 tsp pepper
1/8 tsp poultry seasoning
1 1/3 cup turkey broth, unsalted
2/3 cup milk
1 1/2 cups turkey, cooked and diced

Pastry: Mix flour and salt thoroughly. Mix 3 tbsp flour mixture with water to make a paste. Using a fork, lightly mix oil and remaining flour mixture until it is crumbly. Stir flour paste into flour-oil mixture to form a ball. Divide into four pieces. Roll each piece between two sheets of wax paper until dough is at least 1/2 inch wider all around than the baking dishes. Filling: Add vegetables to boiling water. Cover and boil gently until vegetables are just tender; about 6 minutes. Drain. Melt margarine; stir in flour and seasonings. Add broth and milk slowly to the lour mixture, stirring constantly. Cook until thickened. Stir in turkey and vegetables. Pour into four 1 cup baking dishes. Remove top paper from each rolled pastry. Invert pastry, paper side up over each dish. Peel off remaining papers. Fold edges over rim of dishes. Flute edges of dough with fingers, or press lightly with tines of fork. Cut several small slits in dough for steam to escape during baking. Bake at 400 until crusts are browned, and filling is bubbly; about 40 minutes.




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