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Print this Recipe    Potpie 05

TURKEY POT PIE

1 + 1/2 cups sliced celery
1 + 1/2 cups peeled, trimmed, and chopped carrot
5 cups cubed cooked turkey
1 10-oz package frozen peas, thawed
1 6-oz can mushroom slices
4 cups homemade turkey stock or canned turkey broth
1 cup milk
1/2 teaspoon celery salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
2/3 cup all-purpose flour
3/4 cup water
2 flat sheets ready-made pie dough

Preheat oven to 425 degrees F.

Fill a saucepan with 1 inch of water and bring to a boil over medium
heat. Add celery and carrot and cook for 10 minutes. Remove from
heat. Transfer to a colander, rinse under cold running water, and
drain.

Put celery, carrot, turkey, peas, and mushrooms into a large bowl.
Toss together to mix thoroughly. Distribute evenly among six 5-inch
round casserole dishes.

Combine stock, milk, celery salt, pepper, and nutmeg in a heavy
saucepan and bring to a boil over medium heat. Remove from heat.

In a small bowl, mix flour and water to a smooth paste. Stir into
the saucepan. While continuing to stir, return pan to medium heat
and bring back to a boil. Lower heat and simmer, stirring constantly,
for about 2 minutes more, until mixture is thick and smooth. Pour
sauce in equal amounts over the turkey-vegetable mixture in the
six casseroles. Set aside to cool.

Lay a sheet of pie dough on a floured surface. Using a clean,
5-inch round casserole dish, cut three dough circles from the sheet.
Repeat process with second sheet of dough. Lay a dough circle atop
each of the individual casseroles, crimping the outer edge of dough
down over each dish rim. With a sharp-pointed knife, make 3 small
incisions near the center of each crust to allow steam to escape.

Put casseroles on a cookie sheet and bake for 30-minutes, until
crust is golden and filling is bubbly.

Makes 6 servings

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