Turkey Pot Pie With Fire Captain Herb’s Fresh Crust

Turkey Pot Pie With Fire Captain Herb’s Fresh Crust

1/3 cup butter
1/2 lb. mushrooms. chopped
1 cup chicken stock
1/4 cup flour
2 cups milk
1/2 tsp. dried thyme
1/4 tsp. Tabasco sauce
4 cups diced cooked turkey
1/4 cup diced pimiento
2 1/2 cups peas and carrots

Melt butter in large saucepan. Add mushrooms. Cook several minutes. Sprinkle with flour. Cook 5 minutes but do not brown. Whisk in chicken stock and milk. Bring to a boil. Reduce heat. Add seasonings, salt and pepper. Simmer gently, stirring occasionally, for 10 minutes. Add turkey, carrots and peas to sauce. Spoon turkey mixture into a 3 quart buttered casserole dish.
Preheat oven to 400 F.

Herb’s Crust:
1 cup all purpose flour
2 tsp. baking powder
1 tbsp. chopped fresh parsley
1 tbsp. chopped fresh dill
1/4 tsp. salt
1/3 cup butter
1/2 cup milk

Sift together flour and baking powder, parsley, dill and salt. Cut in 1/3 cup butter until it forms small lumps. Sprinkle mixture with remaining milk. Roll dough into a ball. Roll out dough on floured surface to fit top of casserole. Place dough directly on top of turkey mixture in casserole. Bake 30 to 35 minutes.