- 6
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
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.