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"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 or Chicken Pot Pie Recipe

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This recipe for Turkey or Chicken Pot Pie is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pastry:
1 ½ stick margarine or butter (3/4 cup)
2 ¼ cup flour
5-6 Tblsp. cold water
1 tsp. salt
Opt. ¼ tsp. dill and/or celery salt

Filling:
1 stick margarine
1 ½ cup sliced celery
1 cup onion, chopped
2 chicken bouillon cubes
¼ cup flour
1 tsp. parsley
½ tsp. salt
½ tsp. thyme leaves
1/8 tsp. pepper
3 cup milk
2 cup cubed, cooked turkey (or chicken)
1 pkg. (10 oz.) frozen mixed vegetables, thawed
Directions:
Directions:
Preheat oven 425 degrees F. Saute’ celery, onions and bouillon cubes in margarine over medium heat till tender. Stir in flour, parsley, salt, thyme and pepper. Stir in milk. Cook over medium heat till mixture bubbles and thickens. Stir in turkey and vegetables. Fill pastry lined pans (6 small) or put in casserole dish and cover with pastry. Brush with egg wash (1 egg, slightly beaten). Bake 20-25 minutes or till done. (30 minute for casserole) Makes 6 small pies or 1 large casserole (9-12 servings)
Personal Notes:
Personal Notes:
Crust only goes on the top. Annette Wendt.

 

 

 

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