PASTRY-TOPPED TURKEY CASSEROLE

Pastry-Topped Turkey Casserole image

Provided by @MakeItYours

Number Of Ingredients 22

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2 cups diced red potatoes
1 large onion, finely chopped
2 celery ribs, chopped
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
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 cup water
3 tablespoons 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 all-purpose flour
1/4 cup whole wheat flour
1/2 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons fat-free milk, divided
1 tablespoon canola oil
Paprika

Steps:

Preheat oven to 400°. Place first 10 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Whisk flour and evaporated milk until smooth; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Add frozen vegetables and turkey; heat through, stirring occasionally. Transfer to an ungreased 8-in. square baking dish., For crust, whisk together flours, baking powder and salt; stir in 3 tablespoons milk and oil. On a lightly floured surface, roll dough to 1/8-in. thickness; cut into short strips. Arrange over filling. Brush strips with remaining milk; sprinkle with paprika., Bake, uncovered, until filling is bubbly, 20-25 minutes. Let stand 10 minutes before serving.