Pastry-Topped Turkey Casserole

• 2 cups diced red potatoes
• 1 large onion, finely chopped
• 2 celery ribs, chopped
• 2 teaspoons chicken bouillon granules
• 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 1/8 teaspoon pepper
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1/2 cup water
• 3 tablespoons all-purpose flour
• 2/3 cup fat-free evaporated milk
• 3 cups frozen mixed vegetables, thawed and drained
• 2 cups cubed cooked turkey breast
• 1/4 cup all-purpose flour
• 1/4 cup whole wheat flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 4 tablespoons fat-free milk, divided
• 1 tablespoon canola oil
• Paprika

1. Preheat oven to 400u0b0. Place first 10 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes.
2. Whisk flour and evaporated milk until smooth; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Add frozen vegetables and turkey; heat through, stirring occasionally. Transfer to an ungreased 8-in. square baking dish.
3. For crust, whisk together flours, baking powder and salt; stir in 3 tablespoons milk and oil. On a lightly floured surface, roll dough to 1/8-in. thickness; cut into short strips. Arrange over filling. Brush strips with remaining milk; sprinkle with paprika.
4. Bake, uncovered, until filling is bubbly, 20-25 minutes. Let stand 10 minutes before serving.

red potatoes, onion, celery, chicken bouillon granules, rosemary, garlic, thyme, pepper, chicken broth, water, allpurpose, milk, mixed vegetables, turkey breast, allpurpose, whole wheat flour, baking powder, salt, milk, canola oil, paprika

Taken from www.tasteofhome.com/recipes/pastry-topped-turkey-casserole/ (may not work)