Pastry-Topped Turkey Casserole
My friends tell me this is the best potpie. Hearty and full-flavored, this meal-in-one never lets on that it’s low fat and full of fiber. —Agnes Ward, Stratford, Ontario
Total TimePrep: 45 min. Bake: 20 min. + standing
- 2 cups diced red potatoes
- 1 large onion, finely chopped
- 2 celery ribs, chopped
- 2 teaspoons chicken bouillon granules
- 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/8 teaspoon pepper
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1/2 cup water
- 3 tablespoons all-purpose flour
- 2/3 cup fat-free evaporated milk
- 3 cups frozen mixed vegetables, thawed and drained
- 2 cups cubed cooked turkey breast
- 1/4 cup all-purpose flour
- 1/4 cup whole wheat flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 4 tablespoons fat-free milk, divided
- 1 tablespoon canola oil
- Preheat oven to 400°. Place first 10 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes.
- Whisk flour and evaporated milk until smooth; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Add frozen vegetables and turkey; heat through, stirring occasionally. Transfer to an ungreased 8-in. square baking dish.
- For crust, whisk together flours, baking powder and salt; stir in 3 tablespoons milk and oil. On a lightly floured surface, roll dough to 1/8-in. thickness; cut into short strips. Arrange over filling. Brush strips with remaining milk; sprinkle with paprika.
- Bake, uncovered, until filling is bubbly, 20-25 minutes. Let stand 10 minutes before serving.