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Left Over Turkey Casserole
(Turkey Pot Pie)
Makes a nice main dish as well as a good way to use up
left over holiday turkey.
INGREDIENTS
2 cups cubed cooked turkey
1 cup sliced carrots
1 cup finely chopped onion
1/4 cup all-purpose flour
1 (10.75 ounce) can cream of mushroom soup, undiluted
1/2 cup finely chopped celery
1/2 teaspoon thyme
1/8 teaspoon pepper (white or black)
3 tablespoons margarine or butter
1 cup fresh or frozen cut green beans, cooked and drained
1 Pastry for double-crust pie (9 inches)
1/4 cup of purified water
1 tablespoon milk
DIRECTIONS
In a skillet, sauté onion, celery, carrots, thyme and pepper in butter until
onions begin to be translucent. Add flour and turkey to a large sized mixing
bowel. Coat the turkey well. (it sometimes is helpful to mist the turkey
with fresh water before coating. You want a to make sure the turkey is well
coated with flour).
Add turkey and green
beans along with remaining flour to the vegetable mixture, stir coating the
entire mix, add soup and water, mix well then and set aside.
Line a 9-in. pie plate with bottom crust. Add turkey mixture. Roll out
remaining pastry to fit top of pie; seal and flute edges. Cut vent holes in
top crust for steam, about three 3/4 inch long should do nicely.
Brush with milk. Cover edges loosely with foil. Bake at 350 degrees F for
55-65 minutes or until golden brown. Serves 4
Submitted by:
Etta May Gunn
Blue Hill, Ne.
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