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1 1/2 cups celery, sliced
1 1/2 cups carrots, peeled, trimmed and chopped
5 cups cooked turkey, cubed
1 (10 oz) pkg frozen peas, thawed
1 (6 oz) can mushroom slices
4 cups canned turkey broth
1 cup milk
1/2 tsp celery salt
1/4 tsp black pepper
1/4 tsp ground nutmeg
2/3 cup flour
3/4 cup water
2 refrigerated pie crusts, (any brand found in biscuit section)


1. Preheat oven to 425 F.

2. Fill a saucepan with 1 inch of water and bring to a boil over medium heat. Add celery and carrots.
Cook for 10 minutes. Remove from heat. Transfer to a colander, rinse under cold running water and drain.

3. Place celery, carrot, turkey, peas and mushrooms in a large bowl.
Toss together and mix thoroughly. Distribute evenly among six 5 inch round casserole dishes.

4. Combine broth, milk, celery salt, pepper and nutmeg in a heavy saucepan and bring to a boil over medium heat. Remove from heat.

5. In a small bowl, mix flour and water to a smooth paste. Stir into the saucepan. While continuing to stir, return pan to medium heat and
return to a boil. Lower heat and simmer, stirring constantly for about 2 minutes longer until mixture is thick and smooth. Pour sauce in equal amounts over the turkey vegetable mixture in the six casseroles.
Set aside to cool.

6. Lay a sheet of pie dough on a floured surface. Using a clean 5 inch
round casserole dish, cut three dough circles from the sheet.
Repeat process with second sheet of dough. Lay a dough circle atop each of the individual casseroles, crimping the outer edge of dough down over each dish rim. With a sharp pointed knife make 3 small cuts near center of each crust to allow steam to escape. Put casseroles on a cookie sheet and bake 30 minutes until crust is golden and filling is bubbly.

Serves: 6