Wednesday, December 6, 2006

Old-Fashioned Turkey Potpie

photo borrowed from VegCooking.com

As a vegetarian family, I am often on the lookout for simple, yet healthful meals that I can prepare for my family in a short period of time. This recipe came from "The Best of Country Cooking" cookbook. It is not a vegetarian recipe, but I adapted it to fit our needs and make it healthier. I served this today for brunch with oven baked potatoes.


INGREDIENTS
  • 1/3 c. butter or margarine (I used Soy Garden by Earth Balance)
  • 1/3 c. all-purpose flour (I used whole wheat pastry flour)
  • 1 garlic clove, minced
  • 1/2 tsp. sea salt
  • 2/3 c. lowfat skim milk (I used soy milk)
  • 2 tsp. chicken bouillon granules (I used Orrington Farms Chicken Flovoring no msg and vegetarian)
  • 2 c. cubed cooked turkey (I used vegetarian turkey from Worthington Foods)
  • 1 c. frozen mixed vegetables
PASTRY
  • 1-2/3 c. all-purpose flour (again I used whole wheat pastry flour)
  • 2 tsp. celery seed
  • 1 package (8 ounces) cream cheese, cubed (I used Tofutti Better than Cream Cheese)
  • 1/3 c. butter or margarine (again I used Soy Garden)
In a saucepan, melt butter. Stir in flour, garlic and salt until blended. Gradually stir in water, milk and bouillon. Bring to a boil; boil and stir for 2 minutes. Remove from the heat. Stir in turkey and vegetables; set aside. For pastry, combine flour and celery seed in a bowl. Cut in cream cheese and butter until crumbly. Work mixture by hand until dough forms a ball. (I had to add ice cold water 1 T. at a time to moisten dough enough to make it hold together) On a lightly floured surface, roll two-thirds of dough into a 12-in. square. Transfer to an 9-in. square baking dish. Pour filling into crust. Roll remaining dough into a 9-in. square; place over filing. Trim, seal and flute edges. Cut slits in pastry. Bake at 425 degrees for 30-35 minutes or until bubbly. YIELDS: 6 servings


NOTE: Special ingredients were purchased at our local Health Food store with the exception of the Soy Margarine, Sea Salt, and Chicken Flavoring. They were purchased from Meijer grocery store.

4 comments:

Anonymous said...

This looks real good! I think I'll try it. Thanks for sharing this recipe. :D

Debbie Ann said...

Robin,
This is very good w/o the veggie meat too. I don't always have the "meat" on hand so most of the time it gets left out. We don't really miss it.
Any of the substitute meats will work just fine.

Also, you can replace this crust with a more basic crust of flour, shortening and ice water if you want to. It would still taste good.

Let me know how it turns out. :-)

Shereen said...

This looks so pretty. I think I'm going to try this out as well. Thanks for sharing. Does yours look like the one you have pictured, or do you have one sheet of dough on top?

Debbie Ann said...

I only had one full sheet of pastry dough on my potpie. It's much less work that way.

Backwoods Home Magazine - practical ideas for self-reliant living
TheRebelution.com: The Modesty Survey
*Notice*
The graphics that are used on this blog are not mine.
So please, be so kind as to visit the artists sites and please abide
by their "TERMS OF USE". If you find any graphics that
haven't been given proper credit or anything else that needs
mended, please e-mail me so I can act promptly. I admire the artists
and their talent so I want to give the proper credit where it's due!
~Thanks very much~