Vermont Turkey Pie
|Roast turkey||2 Cup (32 tbs), diced (Butterball Swift'S Premium)|
|Vegetables||1 1⁄2 Cup (24 tbs), cooked (Like Peas, Carrots Or Green Beans)|
|Potatoes||1 Cup (16 tbs), diced and cooked|
|Butter/Margarine||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Ground poultry seasoning||1⁄2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Cream||1⁄3 Cup (5.33 tbs)|
|Refrigerated biscuits/Cracker crumbs||12 Ounce (1 Package)|
1. Thaw the biscuits or prepare the dough using your favorite recipe.
2. Grease a 2-quart casserole or baking dish.
3. Preheat the oven to 400 degree F
4. Combine the turkey and vegetables in the casserole and keep aside.
5. Make the white sauce by melting butter in a saucepan.
6. Stir in the flour, salt and seasoning and sautÃ© for 2 minutes until the flour is cooked.
7. Reduce the heat to low and gradually pour in the milk while constantly stirring with the other hand. Whisk to make a smooth sauce, free of lumps.
8. Cook the sauce while stirring continuously until it is thick and bubbly, about 4 to 5 minutes.
9. Pour the sauce over the turkey and vegetables. Light mix, to coat them completely.
10. Top the mixture with the biscuit dough.
11. Bake uncovered in the hot over for about 15 to 20 minutes until the biscuits are golden brown and mixture is heated through.
12. Take the casserole straight to the table and enjoy the pie hot.