Make this yummiest and delightful texture of turkey casserole, full of flavored and hearty texture. Just make it and get rid of your night cravings.
Pastry-Topped Turkey Casserole
Make this yummiest and delightful texture of turkey casserole, full of flavored and hearty texture. Just make it and get rid of your night cravings.
Ingredients
- Red potatoes 2 cups diced
- Finely chopped onion 1 large
- Chopped ribs celery 2
- Granules chicken bouillon 2 teaspoon
- Crushed dried rosemary ½ teaspoon
- Garlic powder ¼ teaspoon
- Dried thyme ¼ teaspoon
- Pepper 1/8 teaspoon
- Chicken broth reduced-sodium 1 can (14-1/2 ounces)
- Water ½ cup
- All-purpose flour 3 tablespoon
- Evaporated milk fat-free 2/3 cup
- Drained and thawed frozen mixed vegetables 3 cups
- Turkey breast cubed 2 cups cooked
Crust:
- All-purpose flour ¼ cup
- Wheat whole flour ¼ cup
- Baking powder ½ teaspoon
- Salt 1/8 teaspoon
- Fat-free milk 4 tablespoons divided
- Canola oil 1 tablespoon
- Paprika as needed
Instructions
- Preheat the oven to 400°
- Add the 1 to 10 ingredients to the large saucepan.
- Then let it boil.
- Reduce the heat covered and simmer it until the potatoes get tender for just 10 to 15 minutes.
- Whisk the flour in the milk until it gets smooth, stir it in the pan.
- Let it boil, stir it constantly, stir and cook it until it gets thickened for 2 minutes.
- Add the turkey frozen vegetables, heat it thoroughly, stir it occasionally.
- Convert it to an ungreased square baking dish (8-inch).
For making the crust
- whisk together the baking powder, flour, and salt, then stir it in the milk of 3 tablespoons and oil.
- On the floured lightly surface, make the dough roll of 1/8 thickness.
- Now cut it into short strips, then arrange it over the filling.
- Brush the strips with the rest of the milk sprinkle it with paprika.
- Uncovered and bake it until the filling gets bubbly for just 20 to 25 minutes.
- Let it wait for 10 minutes before the serving and enjoy.