Turkey Pot Pie
- 4 c. turkey broth
- 2 1/2 c. sifted flour
- 1 c. milk
- 2 c. cooked, diced turkey
- 1 c. cooked peas
- 1 c. cooked carrots
- pepper
- celery salt
- 3/4 c. shortening
- 1 egg, separated
- 1/2 c. hot water
- 3/4 tsp. salt
- Heat broth to boiling.
- Blend 1/2 of the flour with the milk. Stir into hot broth and cook until thick and smooth.
- Add turkey, peas, carrots, pepper and celery salt.
- Pour into buttered baking dish.
- Cut the shortening into the remaining flour, sifted with the salt.
- Stir in beaten egg yolk and water, blended together to form a soft dough.
- Roll to 1/2-inch thickness and cut to fit top of baking dish.
- Pierce opening with fork and brush dough with white of egg.
- Bake in 425u0b0 oven about 25 minutes.
turkey broth, flour, milk, turkey, peas, carrots, pepper, celery salt, shortening, egg, hot water, salt
Taken from www.cookbooks.com/Recipe-Details.aspx?id=979291 (may not work)