Family Turkey Pie

About 2 hours before serving, cook rutabaga and sliced carrots until tender, about 15 minutes. Stir in frozen lima beans and cook until thawed and separated. Drain vegetables well.

Meanwhile, in 12-inch skillet over medium heat, melt 1 tablespoon of butter. Add mushrooms and cook until browned; remove to a large bowl. Add 1 more tablespoon of butter to the skillet; add 2 tablespoons water. Cook chopped onion until tender. Mix milk with flour until smooth; stir into onion mixture with Parmesan cheese, salt, pepper, and bouillon. Cook, stirring until sauce boils and thickens. Boil 1 minute. Reserve 1 cup turkey. Stir sauce, carrot mixture, and remaining turkey into mushrooms; spoon into a deep 3-quart casserole. Top with reserved turkey.

Preheat oven to 375°. Roll pastry to a round about an inch larger than top of casserole; trim as needed. Brush rim of casserole with egg white. Place pastry over filling; pinching edge for tight seal. With a sharp knife, cut several slits in pastry top; brush with egg white. Place the turkey pie on a cookie sheet and bake for 40 to 45 minutes, until filling is hot and pastry is browned; cover the top with foil if browning too quickly.

More Turkey Pie Recipes
Turkey Meatball Pie
Turkey Pot Pie
Turkey Broccoli Pie
Turkey Broccoli Quiche

Turkey Recipes Index
Turkey Casserole Recipes
Turkey Pie Recipes
Turkey Salads
Main Dish Casseroles

Slow Cooker Recipes | Casseroles | Main Recipe Index
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