 |
Instructions |
 |
|
|
|
|
| |
1.
|
In a 3-quart saucepan, melt the butter, add the onions, celery, and carrots, and saute for 2 minutes. Sprinkle the flour over the vegetables and cook until white bubbles begin to form, about 2-3 minutes.
|
|
| |
2.
|
Gradually whisk in the broth and milk, stirring until the sauce is smooth and thick, about 4-6 minutes. Add the turkey, thyme, salt, and pepper, asn taste sauce for seasoning. Transfer the filling to a 10-inch round ovenproof baking dish.
|
|
| |
3.
|
Preheat the oven to 400°F.
|
|
| |
4.
|
Make the crust: Place the Bisquick in a mixing bowl. Add the remaining crust ingredients and stir until combined.
|
|
| |
5.
|
Pour the mixture over the turkey pie and bake for 30 minutes, until the crust is golden.
|
|
| |
|
... an excerpt of:
"Pot Pies: Comfort Food Undercover" from (Doubleday)
click on the cover to see it at Amazon.com
|
|
|
| |
|
|
|
|
|
