Turkey Potpie with Cornmeal Crust
Instructions:
- Treat your family to the ultimate in comfort food—tender turkey and veggies in a velvety sauce nestled under a golden crust.
- 1 tablespoon vegetable oil
- 1 medium rutabaga (1 pound), peeled and cut into 1â„2-inch pieces
- 3 carrots, peeled and cut into 1â„2-inch pieces
- 1 large onion (12 ounces), chopped
- 1 pound all-purpose potatoes (3 medium), peeled and cut into 1â„2-inch pieces
- 2 large stalks celery, chopped 3â„4 teaspoon salt
- 1 pound cooked turkey or chicken, cut into 1â„2-inch pieces (4 cups)
- 1 package (10 ounces) frozen peas
- 1 can (141â„2 ounces) chicken broth or
- 13â„4 cups Chicken Broth
- 1 cup milk
- 1â„4 cup all-purpose flour
- 1â„4 teaspoon ground black pepper
- 1â„8 teaspoon dried thyme
- Cornmeal Crust
- 1 large egg, beaten
- In nonstick 12-inch skillet, heat oil over medium-high heat; add rutabaga, carrots, and onion and cook 10 minutes. Stir in potatoes, celery, and 1â„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.
- In 2-quart saucepan, heat broth to boiling. Meanwhile, in small bowl, blend milk and flour until smooth. Stir milk mixture into broth; add pepper, thyme, and remaining 1â„4 teaspoon salt.Heat to boiling over high heat, stirring. Stir sauce into turkey-vegetable mixture in baking dish.
- Prepare the Cornmeal Crust. Preheat oven to 425°F.
- On lightly floured surface, with floured rolling pin, roll dough into rectangle 4 inches larger than top of baking dish. Arrange dough rectangle over filling; trim edge, leaving 1-inch overhang. Fold overhang under; flute. Brush crust with some egg. If desired, re roll 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.
- 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 over browning.
- P R E P 30 minutes
- B A K E 35 minutes
- MA K E S 10 main-dish servings