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- 1 pound rutabaga, cut in 1/2-inch dice
- 2 large carrots, thinly sliced
- 1/2 cup chopped onion
- 8 ounces sliced mushrooms
- 1 cup frozen lima beans or butter beans
- 2 tablespoons butter
- 2 tablespoons water
- 2 1/2 cups milk
- 1/4 cup flour
- 1/4 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 chicken flavor bouillon cube or equivalent granules or base
- 4 cups cooked turkey, cut up
- 1 sheet puff pastry, thawed
- 1 egg white, beaten
Preparation:
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.
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