Deluxe Turkey Potpie
1 tablespoon vegetable oil
3 large ribs — celery, cut into 1″
– slices
3 Medium-size carrots — cut into 1″ chunks
1 large onion — cut into 1″ chunks
3 Medium-size red-skinned potatoes — cut into 1″ chunks
2 cloves garlic — crushed
3 cans low-sodium chicken broth — (10 1/2 oz.)
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon dried thyme leaves
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon hot red pepper sauce
2 Homemade pastry pie crust — or 1
1 15 ounce pa all-ready piecrusts
1 large egg yolk
1 tablespoon water
1/4 cup butter
1/4 cup all-purpose flour
10 ounces frozen peas
8 ounces sliced cooked turkey breast
In deep 12″ skillet over medium-high heat, heat oil; add celery, carrots,
onion and potatoes; cook 15 minutes, stirring occasionally until
vegetables are lightly browned. Add garlic; cook 1 minute. Stir in
chicken broth. Reduce heat to low; simmer, covered, 25 minutes until
vegetables are tender.
Meanwhile, heat oven to 425 degrees; have ready four 8″ oval gratin
dishes.
If using homemade pastry, roll out on lightly floured surface to 1/8″
thickness; or unfold all-ready piecrusts. Using bottom of one gratin dish
as pattern, cut out 1 “lids”; cut out small hole in center of each and
several slits as vents for steam. Arrange on ungreased large cookie
sheet; brush with egg-yolk mixture (1 egg yolk and 1 Tbsp. water). Bake
10 to 12 minutes until lightly browned.
In small saucepan over medium heat, melt butter; add flour; stir until
smooth. Cook 2 minutes, stirring frequently; remove from heat. Stir
mixture gradually into vegetables simmering in skillet; cook 2 to 3
minutes longer, stirring occasionally until thickened. Stir in peas and
turkey; remove from heat.
Spoon mixture into gratin dishes, dividing evenly. Place pastry lid on
top of each; bake 5 to 10 minutes until filling is heated through.
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