Turkey Pot Pie With Fire Captain Herb’s Fresh Crust
A country inn recipe for Turkey Pot Pie With Fire Captain Herb’s Fresh Crust.
Ingredients
- 1/3 cup butter
- 1/2 lb. mushrooms, chopped
- 1 cup chicken stock
- 1/4 cup flour
- 2 cups milk
- 1/2 tsp. dried thyme
- 1/4 tsp. Tabasco sauce
- 4 cups diced cooked turkey
- 1/4 cup diced pimiento
- 2 1/2 cups peas and carrots
- 1 cup all purpose flour
- 2 tsp. baking powder
- 1 tbsp. chopped fresh parsley
- 1 tbsp. chopped fresh dill
- 1/4 tsp. salt
- 1/3 cup butter
- 1/2 cup milk
Instructions
- 1
Melt butter in large saucepan.
- 2
Add mushrooms. Cook several minutes.
- 3
Sprinkle with flour. Cook 5 minutes but do not brown.
- 4
Whisk in chicken stock and milk.
- 5
Bring to a boil. Reduce heat.
- 6
Add seasonings, salt and pepper.
- 7
Simmer gently, stirring occasionally, for 10 minutes.
- 8
Add turkey, carrots and peas to sauce.
- 9
Spoon turkey mixture into a 3 quart buttered casserole dish.
- 10
Preheat oven to 400F.
- 11
Sift together flour and baking powder, parsley, dill and salt.
- 12
Cut in 1/3 cup butter until it forms small lumps.
- 13
Sprinkle mixture with remaining milk.
- 14
Roll dough into a ball.
- 15
Roll out dough on floured surface to fit top of casserole.
- 16
Place dough directly on top of turkey mixture in casserole.
- 17
Bake 30 to 35 minutes.