Ingredients
- 1 tablespoon vegetable oil
- 3 large ribs -- celery, cut into 1"
- slices
- 3 Medium-size carrots -- cut into 1" chunks
- 1 large onion -- cut into 1" chunks
- 3 Medium-size red-skinned potatoes -- cut into 1" chunks
- 2 cloves garlic -- crushed
- 3 cans low-sodium chicken broth -- (10 1/2 oz.)
- 1 teaspoon dry mustard
- 1 teaspoon paprika
- 1 teaspoon dried thyme leaves
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon hot red pepper sauce
- 2 Homemade pastry pie crust -- or 1
- 1 15 ounce pa all-ready piecrusts
- 1 large egg yolk
- 1 tablespoon water
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 10 ounces frozen peas
- 8 ounces sliced cooked turkey breast
Directions
In deep 12" skillet over medium-high heat, heat oil; add celery, carrots,
onion and potatoes; cook 15 minutes, stirring occasionally until
vegetables are lightly browned. Add garlic; cook 1 minute. Stir in
chicken broth. Reduce heat to low; simmer, covered, 25 minutes until
vegetables are tender.
Meanwhile, heat oven to 425 degrees; have ready four 8" oval gratin
dishes.
If using homemade pastry, roll out on lightly floured surface to 1/8"
thickness; or unfold all-ready piecrusts. Using bottom of one gratin dish
as pattern, cut out 1 "lids"; cut out small hole in center of each and
several slits as vents for steam. Arrange on ungreased large cookie
sheet; brush with egg-yolk mixture (1 egg yolk and 1 Tbsp. water). Bake
10 to 12 minutes until lightly browned.
In small saucepan over medium heat, melt butter; add flour; stir until
smooth. Cook 2 minutes, stirring frequently; remove from heat. Stir
mixture gradually into vegetables simmering in skillet; cook 2 to 3
minutes longer, stirring occasionally until thickened. Stir in peas and
turkey; remove from heat.
Spoon mixture into gratin dishes, dividing evenly. Place pastry lid on
top of each; bake 5 to 10 minutes until filling is heated through.