Turkey Pot Pie
|Canned chicken broth||21 Ounce, diluted|
|Pepper white||1⁄2 Teaspoon|
|Cubed potatoes||2 Cup (32 tbs)|
|Frozen mixed vegetables||16 Ounce (1 Package)|
|Stalk celery||1 , chopped|
|All purpose flour||3 Tablespoon|
|Cubed cooked turkey||3 Cup (48 tbs)|
|Hard cooked eggs||4 , sliced|
|Pastry||1 (For 9 Inch Pie)|
Combine broth, bay leaf, and pepper in a large Dutch oven, bring to a boil.
Add potatoes, cover, reduce heat to medium, and cook 5 minutes.
Add frozen vegetables and celery, return to a boil.
Cover, reduce heat, and simmer 8 to 12 minutes.
Remove bay leaf.
Drain and set aside, reserving broth.
Melt butter in a Dutch oven over medium heat, add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add reserved broth, cook, stirring constantly, until mixture is thickened and bubbly.
Stir in vegetables, turkey, and eggs, spoon mixture into a 2 1/2-quart casserole.
Place pastry over turkey mixture.
Trim edges, seal, and flute.
Roll out dough scraps, and cut into desired shapes.
Dampen with water, and arrange over pastry, if desired.
Cut slits in top of pastry to allow steam to escape.
Bake at 400Â° for 20 minutes or until golden brown.