Turkey Pot Pie

By Judycakes

From: Jill Hengel

Ingredients

• Crust:
• 1 1/2 sticks butter
• 2 1/4 cups flour
• 5-6 T cold water
• 6 (5in.) disposable aluminum pans
• 1 egg, slightly beaten
• Turkey Filling:
• 1 stick butter
• 1 1/2 c diced celery
• 1 c chopped onions
• 2 chicken flavored bouillon cubes
• 1/4 c flour
• 1 t dried parsley flakes
• 1/2 t salt
• 1/2 t dried thyme leaves
• 1/8 t pepper
• 3 c milk
• 2 c cooked turkey, cubed
• 1 pkg (10oz) frozen mixed veggies, thawed

Preparation

Step 1

Preheat oven to 425°. With pastry blender cut butter into flour until coarse crumbs form. Sprinkle water over flour mixture, 1 tablespoon at at time, mixing lightly with a fork after each addition. Stir until mixture forms a ball and laves the side of the bowl. Cover with plastic wrap, set aside.

Filling:
Saute first 4 ingredients over medium heat until tender. stir in next 5 ingredients. Gradually stir in milk. Cook over medium heat, stirring constantly until sauce bubbles & thickens. Stir in turkey and veggies. Remove from heat; set aside.

On lightly floured surface, with a floured rolling pin, roll half of dough into 14 in. circles. Using a pie pan as a guide, cut 3 circles 1/2 inch from edge of pan. Cut several slits in each pastry circle to allow steam to escape. Fill 3 pans with 1 scant cup turkey mixture. Center a pastry circle over each pan. Fold edge of pastry under rim of pie pan to secure. With floured fork, press pastry to rim of pan. repeat with remaining pastry and turkey mixture. Make decorative cutouts using rerolled pastry scraps. Place on on each pie. brush pastry with egg. Place pies on large baking sheet. Bake 20-25 mn. Can freeze.