Creamy Turkey Pie
1/4 cup chopped sweet onion
1/4 cup thinly sliced celery
4 tbs butter
1/3 cup flour
1 tsp salt
1/2 tsp coarsely ground pepper
2 cups chicken broth
2/3 cup half-and-half
3 to 4 cups diced turkey
1 tbs chopped pimiento
1 tsp Worcestershire sauce
2 cups biscuit baking mix (or your own mix)
2 tbs shortening
1/3 cup milk
Heat oven to 450°.
Prepare filling:
In a skillet, melt butter over medium-low heat. Add onion and celery. Sautee, stirring, until tender. Blend in the flour, salt, and pepper, stirring and cooking until smooth and bubbly. Gradually add chicken broth, stirring constantly. Add milk, stirring. Continue cooking, stirring, until mixture is thickened. Add remaining filling ingredients and bring to a boil, stirring constantly. Continue stirring and cooking gently for about 30 seconds. Pour filling into an 11 1/2 x 7 1/2-inch baking dish. Keep warm in the oven while making the biscuit topping.Prepare topping:
In a bowl, combine the baking mix, shortening, and milk. Stir with a fork to make a soft dough. Shape into a smooth ball on a floured surface and knead about 5 times. Pat dough into a rectangle about 11x7-inches to fit baking dish. Cut 4 to 6 slits in top of the dough then carefully fit over the hot filling. Bake for about 15 to 20 minutes, until topping is browned and filling is bubbly.
Serves 6.