Individual Turkey Casseroles

 I found this recipe in the casserole section of the “Southern Living Low Cost Cook Book “.  I liked the idea that it only used the crust on top – no chance of getting a soggy bottom and less calories.  I used a recipe for savory crust that I like from Land O Lakes, but Myrna’s favorite pie crust would be just fine.  I used home canned turkey and stock; this is an excellent way to use holiday leftovers too.     I didn’t have just the right size dish, so I used some 5” pie pans successfully, and it gave the dish a ‘rustic’ look.    These are not big servings, but they are filling.     
                       Individual Turkey Casseroles
     ½       cup  Flour, All-purpose
  1           teaspoon  Salt
  1           cup  Turkey Stock -- cold
  1           cup  Turkey Stock -- hot
     ¾       cup  Frozen Peas -- thawed
     ¾       cup  Celery -- diced
  2           Carrots -- thinly sliced
  2 ½       cups  Turkey -- cooked, diced
               Onion – minced
               Salt and pepper to taste
  1           recipe Pie Crust
Bring 1 cup of turkey stock to boiling.  Add the carrots and celery and cook, covered, over medium heat for about 10 minutes
Mix the flour and salt.  Add the cold turkey stock slowly and mix until smooth.  Add to hot turkey stock in a saucepan and cook until thickened, stirring constantly.
Add the peas, turkey and onion and mix lightly.
Place hot mixture in individual four 6 to 8 ounce baking dishes and top with pastry, cut slits.
Bake at 425° for 20 minutes.
4 Servings
Per Serving: 484 Calories; 22g Fat (41.2% calories from fat); 30g Protein; 40g Carbohydrate; 4g Dietary Fiber; 79mg Cholesterol; 963mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat.
                              Savory Pastry
  1 1/3      Cups  Flour, All-purpose
     1/2      Teaspoon  Salt
     1/4      Teaspoon  Paprika
     1/2      Cup  Butter
  2  To 4 Tablespoons  Ice Water
In medium bowl, combine all pastry ingredient except butter and water.  Cut in butter until crumbly.  Stir in water; shape into a ball.  On lightly floured surface, roll out dough to 1/16"  thickness.  Cut to size.  Use for crust for top or bottom of savory pies, or for turnovers. 
Bake for 15-20 minutes until golden brown at 375-400°, depending on recipe.
Makes a single 12 ounce large crust or 4 pot pie top crusts.
  "Land O'Lakes Treasury of Country Recipes"


  1. Looks and sounds delicious. Thank you Sue!

  2. YUMMY.....Looks wonderfully yummy!! It is chilly, rainy, cold, and clammy here today in southern Indiana and I would love to bite into your pot pie right out of the oven. I can almost smell it!!
    Great post and great pot pie!!


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