Chili Turkey Pie Recipe


Main Ingredient


 Lemon juice2 Tablespoon
 Diced cooked turkey4 Cup (64 tbs)
 Chopped onion3⁄4 Cup (12 tbs)
 Garlic1 Clove (5 gm), minced
 Butter/Margarine1⁄4 Cup (4 tbs)
 Condensed cream of mushroom soup21 Ounce (2 Cans Of 10.5 Ounce Each)
 Milk1⁄2 Cup (8 tbs)
 Chili powder1 Teaspoon
 Seasoned salt1⁄2 Teaspoon
 Canned whole kernel corn12 Ounce (1 Can)
 Sliced celery1⁄2 Cup (8 tbs)
 Spanish peanuts1⁄4 Cup (4 tbs) (Whole)
 Snipped parsley2 Tablespoon
 Herbed pastry1


Drizzle lemon juice over turkey and set aside while preparing sauce.
Cook the onion and garlic in hot butter in a large skillet about 3 minutes, stirring occasionally.
Blend the soup, milk, and a mixture of the chili powder and seasoned salt.
Add to the skillet with the turkey, corn, celery, peanuts, and parsley; blend thoroughly.
Turn mixture into a greased 2-quart shallow baking dish.
Top with Herbed Pastry; flute edge.
Slit top in several places or make cutouts in pastry topping to allow steam to escape.
Brush the pastry lightly with milk.
Bake at 450CF 15 minutes.
Reduce oven temperature to 350°F and bake 25 minutes, or until crust is browned.
Garnish one end of dish with a bouquet of parsley.