MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pastry Topped Turkey Casserole
Categories: Poultry, Pastry, Potatoes, Herbs, Vegetables
Yield: 6 Servings
2 c Red potatoes; diced
1 lg Onion; fine chopped
2 Celery ribs; chopped
2 ts Chicken bouillon granules
1/2 ts Dried rosemary; crushed
1/4 ts Garlic powder
1/4 ts Dried thyme
1/8 ts Pepper
14 1/2 oz Can chicken broth
1/2 c Water
3 tb A-P flour
2/3 c Evaporated milk
3 c Frozen mixed vegetables;
- thawed, drained
2 c Turkey breast;o
- cooked, diced
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1/4 c A-P flour
1/4 c Whole wheat flour
1/2 ts Baking powder
1/8 ts Salt
4 tb Milk; divided
1 tb Oil
Paprika
Set oven @ 400°F/205°C.
Place the first 10 ingredients in a large saucepan; bring to a
boil. Reduce heat; simmer, covered, until potatoes are tender, 10
to 15 minutes.
In a small bowl, whisk flour and evaporated milk until smooth; stir
into pan. Bring to a boil, stirring constantly; cook and stir until
thickened, about 2 minutes. Add vegetables and turkey; heat
through, stirring occasionally. Transfer to an ungreased 8" square
baking dish.
For crust, whisk together the flours, baking powder, and salt; stir
in 3 tb milk and oil. On a lightly floured surface, roll the dough
to 1/8" thickness; cut into short strips. Arrange over the filling.
Brush strips with remaining milk; sprinkle with paprika.
Bake, uncovered, until the filling is bubbly, 20 to 25 minutes. Let
stand for 10 minutes before serving.
Recipe by Agnes Ward, Stratford, Ontario
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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