Turkey Pie Breadstick Topping
|All purpose flour||1⁄2 Cup (8 tbs)|
|Turkey/Chicken broth||1 Cup (16 tbs) (Cold)|
|Hot broth||3 Cup (48 tbs)|
|Frozen peas||10 Ounce (1 Package)|
|Onions||1 Pound, drained (2 Cups, 1 Can)|
|Carrot slices||2 Cup (32 tbs), cooked (Chunks)|
|Diced cooked turkey||2 Cup (32 tbs)|
|Breadsticks||1 Can (10 oz) (Ready To Bake)|
Blend flour and cold broth; stir into hot broth and cook, stirring constantly, until thickened.
Add peas and simmer for a few minutes.
Add onions, carrots, and turkey; season to taste with salt and pepper and pour into 2-quart baking dish.
Put in preheated very hot oven (450°F.).
Separate breadsticks, and weave on a greased cookie sheet to fit top of baking dish, stretching slightly if necessary.
Trim ends to fit.
Brush with egg yolk mixed with water.
Bake with casserole for about 10 minutes.
Press topping down slightly on pie.
Good with parsley potatoes, mixed green salad, and honeydew with berries.
Makes 6 servings.