Turkey Or Chicken Pot Pie Recipe

1. 1

   Preheat oven to 425 degrees.

2. 2

   In medium bowl, with pastry blender, cut butter into flour till coarse crumbs form.

3. 3

   Sprinkle water over flour mix, 1 Tbsp.

4. 4

   at a time, mixing lightly with fork after each addition.

5. 5

   Stir till mix forms a ball and leaves side of bowl.

6. 6

   Cover with plastic wrap; set aside.

7. 7

   In 3-qt saucepan, saute/fry celery, onions and bouillon in butter over medium heat till tender.

8. 8

   Stir in flour, parsley, salt, thyme, and pepper.

9. 9

   Gradually stir in lowfat milk.

10. 10

    Cook, stirring constantly, till sauce bubbles and thickens.

11. 11

    Stir in meat and vegetables.

12. 12

    Remove from heat; set aside.

13. 13

    On lightly floured surface, roll out dough to fill 6 pie pans with 6 tops.

14. 14

    Cut several slits in each top to allow steam to escape.

15. 15

    Fill pans with 1 scant c. meat and vegetable mix.

16. 16

    Center a pastry circle over each pan.

17. 17

    Fold edge of pastry under rim of pie pan to secure.

18. 18

    With floured fork, press pastry to rim of pan.

19. 19

    Brush pastry with egg.

20. 20

    Place pies on baking sheet.

21. 21

    Bake 20-25 min or possibly till golden.

* Per serving · 4 servings · Values may vary.