Turkey Pot Pie With Cornmeal Crust
|Vegetable oil||1 Tablespoon|
|Rutabaga||1 Pound, peeled and cut into 1/2-inch pieces (1 Medium Sized)|
|Carrots||3 , peeled and cut into 1/2-inch pieces|
|Onion||12 Ounce, chopped (1 Large One)|
|All purpose potatoes||1 Pound, peeled and cut into 1/2-inch pieces (3 Medium Ones)|
|Celery stalks||2 Large, chopped|
|Cooked turkey/Chicken||1 Pound, cut into 1/2-inch pieces to make 4 cups|
|Frozen peas||10 Ounce (1 Package)|
|Canned chicken broth/1 3/4 cups old-fashioned chicken broth||14 1⁄2 Ounce (1 Can)|
|Milk||1 Cup (16 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Ground black pepper||1⁄4 Teaspoon|
|Dried thyme||1⁄8 Teaspoon|
|Egg||1 Large, beaten|
1. Prepare potpie filling: In nonstick 12-inch skillet, heat oil over medium-high heat. Add rutabaga, carrots, and onion; cook, stirring, 10 minutes. Stir in potatoes, celery, and 1/2 teaspoon salt; cook, stirring frequently, until rutabaga is tender-crisp, about 10 minutes longer. Spoon into 13" by 9" baking dish; add turkey and peas.
2. In 2-quart saucepan, heat broth to boiling. In small bowl, blend milk and flour until smooth. Stir milk-flour mixture into broth; add pepper, thyme, and remaining 1/4 teaspoon salt. Heat to boiling over high heat, stirring. Stir sauce into chicken-vegetable mixture in baking dish.
3. Prepare Cornmeal Crust. Preheat oven to 425°F.
4. On lightly floured surface, with floured rolling pin, roll dough into rectangle about 4 inches larger than top of baking dish. Place dough rectangle over filling. Trim edge, leaving 1-inch overhang. Fold overhang under and flute edge. Brush crust with some beaten egg. If desired, reroll trimmings; cut into decorative shapes to garnish top of pie. Brush dough cutouts with egg. Cut several slits in crust to allow steam to escape during baking.
5. Place potpie on foil-lined cookie sheet to catch any overflow during baking. Bake potpie until crust is golden brown and filling is hot and bubbling, 35 to 40 minutes. During last 10 minutes of baking, cover edges of crust with foil to prevent overbrowning.