Lattice-Topped Turkey Casserole |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 6 |
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âMy friends tell me this is the best potpie,â writes Stratford, Ontarioâs Agnes Ward. Hearty and full-flavored, this meal-in-one never lets on that itâs low fat and full of fiber. Ingredients:
1 can (14-1/2 ounces) reduced-sodium chicken broth |
2 cups diced red potatoes |
2 celery ribs, chopped |
1 large onion, finely chopped |
1/2 cup water |
2 teaspoons chicken bouillon granules |
1/2 teaspoon dried rosemary, crushed |
1/4 teaspoon garlic powder |
1/4 teaspoon dried thyme |
1/8 teaspoon pepper |
3 tablespoons king arthur unbleached all-purpose flour |
2/3 cup fat-free evaporated milk |
3 cups frozen mixed vegetables, thawed and drained |
2 cups cubed cooked turkey breast |
crust: |
1/4 cup king arthur unbleached all-purpose flour |
1/4 cup king arthur premium 100% whole wheat flour |
1/2 teaspoon baking powder |
1/8 teaspoon salt |
4 tablespoons fat-free milk, divided |
1 tablespoon canola oil |
paprika |
Directions:
1. In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
2. In a small bowl, whisk flour and evaporated milk until smooth; stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in vegetables and turkey; heat through. Transfer to an ungreased 8-in. square baking dish.
3. For crust, combine the flours, baking powder and salt in a small bowl. Stir in 3 tablespoons milk and oil just until combined. Roll out and cut into strips; make a lattice crust over filling. Trim and seal edges. Brush lattice top with remaining milk; sprinkle with paprika.
4. Bake, uncovered, at 400° for 20-25 minutes or until filling is bubbly. Let stand for 10 minutes before serving. Yield: 6 servings.
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