Turkey Pie With Cranberry Thyme Crust |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Diane Phillips Ingredients:
2 tablespoons butter |
1/2 cup finely chopped onion |
1/2 cup finely chopped celery |
1/2 cup finely chopped carrot |
2 tablespoons all-purpose flour |
2 cups chicken broth or 2 cups turkey broth |
1/2 cup milk |
4 cups cut-up cooked turkey or 4 cups chicken |
1 teaspoon chopped fresh thyme (or 1/2 t. dried) |
1 teaspoon salt (to taste) |
1/2 teaspoon fresh ground black pepper (to taste) |
1 1/2 cups bisquick |
3/4 cup milk |
1 egg |
1/2 cup dried cranberries |
1 teaspoon dried thyme |
Directions:
1. In a 3-quart saucepan, melt the butter; add in the onion, celery, and carrot; saute for 2 minutes.
2. Sprinkle the flour over the vegetables and cook until white bubbles begin to form, about 2-3 minutes.
3. Gradually whisk in the broth and milk, stirring until the sauce is smooth and thick, about 4-6 minutes.
4. Add the turkey, thyme, salt, and pepper; taste the sauce for seasoning and adjust.
5. Transfer the filling to a 10-inch round ovenproof baking dish.
6. Preheat oven to 400°.
7. Make the crust-add Bisquick to a bowl; add in the remaining ingredients and stir until combined.
8. Pour the crust mixture over the turkey pie; bake for 30 minutes, until the crust is golden.
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