Chili Turkey Pie
|Lemon juice||2 Tablespoon|
|Diced cooked turkey||4 Cup (64 tbs)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Condensed cream of mushroom soup||21 Ounce (2 Cans Of 10.5 Ounce Each)|
|Milk||1⁄2 Cup (8 tbs)|
|Chili powder||1 Teaspoon|
|Seasoned salt||1⁄2 Teaspoon|
|Canned whole kernel corn||12 Ounce (1 Can)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Spanish peanuts||1⁄4 Cup (4 tbs) (Whole)|
|Snipped parsley||2 Tablespoon|
Drizzle lemon juice over turkey and set aside while preparing sauce.
Cook the onion and garlic in hot butter in a large skillet about 3 minutes, stirring occasionally.
Blend the soup, milk, and a mixture of the chili powder and seasoned salt.
Add to the skillet with the turkey, corn, celery, peanuts, and parsley; blend thoroughly.
Turn mixture into a greased 2-quart shallow baking dish.
Top with Herbed Pastry; flute edge.
Slit top in several places or make cutouts in pastry topping to allow steam to escape.
Brush the pastry lightly with milk.
Bake at 450CF 15 minutes.
Reduce oven temperature to 350Â°F and bake 25 minutes, or until crust is browned.
Garnish one end of dish with a bouquet of parsley.