Page 122 - One-Dish Meals

Turkey Potpie with

Cornmeal Crust

Treat your family to the ultimate in comfort food—tender turkey and
veggies in a velvety sauce nestled under a golden crust.
P R E P 30 minutes B A K E 35 minutes M A K E S 10 main-dish servings

1 tablespoon vegetable oil 1 pound cooked turkey or chicken,
1
cut into ⁄2-inch pieces (4 cups)
1 medium rutabaga (1 pound),
1
peeled and cut into ⁄2-inch pieces 1 package (10 ounces) frozen peas
1
3 carrots, peeled and cut into 1 can (14 ⁄2 ounces) chicken broth or
1 ⁄2-inch pieces 1 ⁄4 cups Chicken Broth (page 9)
3
1 large onion (12 ounces), chopped 1 cup milk
1 pound all-purpose potatoes 1 ⁄4 cup all-purpose flour
(3 medium), peeled and cut into 1 ⁄4 teaspoon ground black pepper
1 ⁄2-inch pieces
1 ⁄8 teaspoon dried thyme
2 large stalks celery, chopped
Cornmeal Crust (recipe follows)
3 ⁄4 teaspoon salt
1 large egg, beaten

1. 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 ⁄2 teaspoon salt; cook, stirring frequently, until rutabaga is tender-
1
crisp, about 10 minutes longer. Spoon into 13" by 9" baking dish; add
turkey and peas.
2. In 2-quart saucepan, heat broth to boiling. Meanwhile, in small bowl,
blend milk and flour until smooth. Stir milk mixture into broth; add pep-
1
per, thyme, and remaining ⁄4 teaspoon salt. Heat to boiling over high heat,
stirring. Stir sauce into turkey-vegetable mixture in baking dish.
3. Prepare the Cornmeal Crust. Preheat oven to 425°F.

4. On lightly floured surface, with floured rolling pin, roll dough into rec-
tangle 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, reroll trimmings; cut into dec-

122 Pastas & Pies