Recipe: Golden Turkey Pot Pie with Cornmeal Pastry

GOLDEN TURKEY PIE WITH CORNMEAL PASTRY

1/2 cup all-purpose flour
1 1/4 tsp. salt
1/4 tsp. rubbed sage
1/8 tsp. ground black pepper
1/4 cup butter or margarine
1 1/2 cups turkey or chicken broth
1 cup milk
1 tsp. lemon juice
2 cups diced cooked chicken
Seasoned Pastry (recipe follows)

Combine flour and seasonings, stirring well; set aside.

Melt butter in heavy saucepan over low heat; add flour mixture, stirring constantly. Gradually stir in broth, milk, and lemon juice; cook over medium heat, stirring constantly until thickened. Stir in turkey and heat through.

Pour filling into a lightly greased 1 1/2 quart casserole. Top with seasoned pastry. Trim edges and flute pastry. Make small slits along top of pastry.

Bake at 425 degrees F for 25 minutes or until golden brown.

SEASONED PASTRY
Makes 1 pie crust

1/2 cup all-purpose flour
1/2 cup cornmeal
1/2 tsp. salt
1/2 tsp. rubbed sage
1/3 cup butter or margarine, softened
3 tablespoons water

Combine first 4 ingredients; cut in butter until mix resembles coarse crumbs. Add 3 tablespoons water; mix well with a fork.

Shape dough into a ball; turn dough onto a lightly floured surface. Roll dough out to 1/4-inch thickness to fit the top of a 1 1/2 quart casserole.

Makes 4-6 servings
From: Debbie D., AL - 12-19-99