Biscuit-Topped Turkey Pie Recipe
This Biscuit-topped Turkey Pie recipe has got everything to 'wow' you! The primary ingredient in Biscuit-topped Turkey Pie is always Poultry. This is the most comforting Main Dish recipe I have come across. How long will you deprive yourself of Biscuit-topped Turkey Pie? Go ahead and try it now.
Ingredients
1 1/2 cups all purpose flour
2 teaspoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon cream of tartar
1/3 cup shortening
1/3 cup buttermilk
1 cup chopped rutabaga
3 tablespoons butter or margarine
1 cup chopped broccoli or 1/2 of a 10 ounce package frozen cut broccoli
21/2 cups diced cooked turkey or chicken
2 tablespoons cornstarch
21/4 teaspoons snipped fresh sage or thyme, or 3/4 teaspoon dried sage or thyme, crushed
1 1/2 teaspoons instant chicken bouillon granules
2 cups milk
1 beaten egg
Directions
Stir together flour, sugar, baking powder, cream of tartar, and 1/4 teaspoon salt.
Cut in shortening.
Make a well in the center; add buttermilk.
Stir till the dough clings together.
Knead on a lightly floured surface for 10 to 12 strokes.
Roll three quarters of the dough into a 1/4 inch thick oval or rectangle (should be 1/4 inch smaller than baking dish).
Cover; set aside.
Roll remaining dough into a 7x3 inch rectangle.
Using a pastry wheel, cut rectangle length wise into six 1/2 inch wide strips.
Cover with waxed paper; set aside.
In a 1 1/2 quart oval nonmetal cas serole or 10x6x2 inch nonmetal baking dish combine rutabaga and 1 tablespoon butter.
Micro-cook, covered, on 100% power (HIGH) for 2 minutes.
Add broccoli; cover and micro cook 3 to 4 minutes, stirring once.
Stir in turkey; set aside.
In a 4 cup glass measure micro cook 2 tablespoons butter on 100% power (HIGH) for 30 seconds.
Stir in cornstarch, sage, and bouillon granules.
Add milk.
Micro cook, uncovered, 3 to 5 minutes or till bubbly, stirring after every minute.
Pour over turkey mixture; stir.
Place dough oval or rect angle on top.
Combine egg and 1 tablespoon water; brush onto pastry.
Place pastry strips around edge; brush with egg mixture.
If desired, garnish with sage leaves.
Put on baking sheet.
Bake in a 375° oven 30 minutes.
Cut in shortening.
Make a well in the center; add buttermilk.
Stir till the dough clings together.
Knead on a lightly floured surface for 10 to 12 strokes.
Roll three quarters of the dough into a 1/4 inch thick oval or rectangle (should be 1/4 inch smaller than baking dish).
Cover; set aside.
Roll remaining dough into a 7x3 inch rectangle.
Using a pastry wheel, cut rectangle length wise into six 1/2 inch wide strips.
Cover with waxed paper; set aside.
In a 1 1/2 quart oval nonmetal cas serole or 10x6x2 inch nonmetal baking dish combine rutabaga and 1 tablespoon butter.
Micro-cook, covered, on 100% power (HIGH) for 2 minutes.
Add broccoli; cover and micro cook 3 to 4 minutes, stirring once.
Stir in turkey; set aside.
In a 4 cup glass measure micro cook 2 tablespoons butter on 100% power (HIGH) for 30 seconds.
Stir in cornstarch, sage, and bouillon granules.
Add milk.
Micro cook, uncovered, 3 to 5 minutes or till bubbly, stirring after every minute.
Pour over turkey mixture; stir.
Place dough oval or rect angle on top.
Combine egg and 1 tablespoon water; brush onto pastry.
Place pastry strips around edge; brush with egg mixture.
If desired, garnish with sage leaves.
Put on baking sheet.
Bake in a 375° oven 30 minutes.
