Ultimate Turkey Pot Pie

By jab120638

Ingredients

• 1 1/2 cup celery, sliced
• 1 1/2 cup carrot, peeled, trimmed, and chopped
• 5 cups cooked turkey, cubed
• 10 ounces frozen peas, thawed
• 6 ounces can mushroom slices
• 4 cups homemade turkey stock or canned turkey broth
• 1 cup milk
• 1/2 teaspoon celery salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 2/3 cup all-purpose flour
• 3/4 cup water
• 2 flat sheets ready-made pie dough

Details

Servings 6
Adapted from recipelion.com

Preparation

Step 1

Preheat oven to 425 degrees F. Fill a saucepan with 1 inch of water and bring to a boil over medium heat. Add celery and carrot and cook for 10 minutes. Remove from heat. Transfer to a colander, rinse under cold running water, and drain. Put celery, carrot, turkey, peas, and mushrooms into a large bowl. Toss together to mix thoroughly. Distribute evenly among six 5-inch round casserole dishes. Combine stock, milk, celery salt, pepper, and nutmeg in a heavy saucepan and bring to a boil over medium heat. Remove from heat. In a small bowl, mix flour and water to a smooth paste. Stir into the saucepan. While continuing to stir, return pan to medium heat and bring back to a boil. Lower heat and simmer, stirring constantly, for about 2 minutes more, until mixture is thick and smooth. Pour sauce in equal amounts over the turkey-vegetable mixture in the six casseroles. Set aside to cool. Lay a sheet of pie dough on a floured surface. Using a clean, 5-inch round casserole dish, cut three dough circles from the sheet. Repeat process with second sheet of dough. Lay a dough circle atop each of the individual casseroles, crimping the outer edge of dough down over each dish rim. With a sharp-pointed knife, make 3 small incisions near the center of each crust to allow steam to escape. Put casseroles on a cookie sheet and bake for 30 minutes, until crust is golden and filling is bubbly.