MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pastry-Topped Turkey Casserole
Categories: Poultry, Pastry, Potatoes, Herbs, Vegetables
Yield: 6 servings

2 c Diced red potatoes
1 lg Onion; fine chopped
2 Celery ribs; chopped
2 ts Chicken bouillon granules
1/2 ts Dried rosemary; crushed
1/4 ts Garlic powder
1/4 ts Dried thyme
1/8 ts Pepper
14 1/2 oz Can chicken broth
1/2 c Water
3 tb A-P flour
2/3 c Evaporated milk
3 c Frozen mixed vegetables;
- thawed, drained
2 c Diced, cooked, turkey
- breast

MMMMM---------------------------CRUST--------------------------------
1/4 c A-P flour
1/4 c Whole wheat flour
1/2 ts Baking powder
1/8 ts Salt
4 tb Milk; divided
1 tb Oil
Paprika

Set oven @ 400ºF/205ºC.

Place the first 10 ingredients in a large saucepan;
bring to a boil. Reduce heat; simmer, covered, until
potatoes are tender, 10-15 minutes.

In a small bowl, 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 vegetables and turkey; heat through,
stirring occasionally. Transfer to an ungreased 8-in.
square baking dish.

For crust, whisk together the flours, baking powder and
salt; stir in 3 tablespoons milk and oil. On a lightly
floured surface, roll the dough to 1/8-in. thickness;
cut into short strips. Arrange over the filling. Brush
strips with remaining milk; sprinkle with paprika.

Bake, uncovered, until the filling is bubbly, 20-25
minutes. Let stand for 10 minutes before serving.

Agnes Ward, Stratford, Ontario

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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