Thursday, December 4, 2008

Turkey Pot Pie

Saute until soft:
1/2 c. chopped onion
3/4 c. chopped celery
in 1/2 c. margarine or butter

Stir in:
1/2 c. flour
1 tsp. salt
1 tsp. celery salt
cook until bubbly

1 3/4 c. broth (or homemade turkey stock)
2/3 c. milk
heat to boiling, stirring constantly until thickened

Stir in:
3 c. bite-size leftover turkey
10 oz. mixed veggies (we use carrots, peas, & corn)

Bake in a large pie shell and covered with crust, or pour in a casserole and top with biscuits. Bake at 425 about 30-35 minutes.

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