When it came to making turkey or chicken pot pies, grandma’s rule was—anything goes. Some grandmas topped their pies with dumplings. Others used pastry as in this recipe.
- 1 can (12 ounces) evaporated skimmed milk
- 1/3 cup all-purpose flour
- 1 teaspoon dried thyme leaves
- 1/4 teaspoon each salt and white or black pepper
- 1 store-bought or homemade pie crust
- Low-fat (1% milkfat) milk
Healthy Cooking Tip
Positioning rolled-out homemade pie crust on top of a pie can sometimes be tricky. Here’s how to move the pie crust without tearing it. Transfer the pie crust to a rolling pin by lifting the edge of the crust over the top of the rolling pin. Then, gently roll up the crust. After positioning the rolling pin at 1 edge of the filled casserole, slowly unroll the crust over the casserole.
How to make it 1 hour, 30 minutes
2. Preheat the oven to 350°F. In the same saucepan, whisk together the evaporated skimmed milk, flour, thyme, 1/4 teaspoon salt, and pepper. Stir in the reserved cooking liquid. Cook over moderate heat, whisking constantly, until the mixture starts to thicken. Cook and whisk for 2 minutes more or until thickened and bubbly. Stir in the turkey mixture.[/step-item]
3. Spoon the turkey mixture into a lightly greased 2-quart casserole. Place the pie crust on top of mixture in casserole (tip, below). Trim to 1 inch beyond edge of casserole. Fold under extra crust and crimp edge. Cut slits in crust. Brush with a little milk. Bake for 20 to 25 minutes or until pie crust is golden. Let stand for 5 minutes before serving. Makes 6 servings.[/step-item]
Nutritional Information(per serving)
- Calories: 384
- Fat: 11g
- Saturated Fat: 10g
- Cholesterol: 75mg
- Sodium: 439mg
- Carbs: 37g
- Protein: 33g
- Fiber: 1g
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