Chili Turkey Pie Recipe
Ingredients
| Lemon juice | 2 Tablespoon | |
| Cooked turkey | 4 Cup (16 tbs), diced | |
| Onion | 3/4 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Condensed cream of mushroom soup | 2 Can (10oz) | |
| Milk | 1/2 Cup (16 tbs) | |
| Chili powder | 1 Teaspoon | |
| Seasoned salt | 1/2 Teaspoon | |
| Whole kernel corn | 1 Can (10oz) | |
| Celery | 1/2 Cup (16 tbs), sliced | |
| 1/4 cup whole Spanish peanuts | ||
| Snipped parsley | 2 Tablespoon | |
| Herbed Pastry | ||
Directions
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.
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.
Chef
