Turkey, Squash And Vegetable Pot Pie With Cheddar Bacon Cru

FOR THE CRUST
1 1/4 c All-purpose flour
1 1/2 ts Double-acting baking powder
1/2 ts Salt
2 tb Cold unsalted butter; cut
-into bits
5 oz Extra-sharp Cheddar; grated
-(about 1 1/2 cups)
4 sl Bacon; cooked until crisp
-and crumbled
1/2 c Milk; up to 2/3

1. In a saucepan bring the water to a boil. In it cook the squash with salt
to taste for 6 to 8 minutes, or until it is just tender, and with a slotted
spoon transcfer the squash to a bowl of ice and cold water to stop the
cooking. In the boiling water cook the lima beans for 3 minutes, or until
they are just tender, and with the slotted spoon transcfer them to the
bowl, and reserve 1 cup of the cooking liquid.

2. In a large saucepan melt the butter over moderate heat, add the flour,
and cook the roux, whisking, for 3 minutes. Add the turkey or chicken broth
and the reserved cooking liquid in a stream, whisking, add the minced sage
and salt and pepper to taste and simmer the sauce, stirring occasionally,
for 10 minutes. Drain the squash and lima beans, stir them into the ssauce
with the onions and the turkey, and pour the mixture into a 1 1/2-quart
shallow baking dish. The pot pie may be prepared up to this point 1 day in
advance and kept covered and chilled.

3. Preheat the oven to 425 degrees F.

4. Make the crust: Into a bowl sift together the flour, the baking powder,
and the salt, add the butter, and blend the mixture until it resembles
meal. Stir in the Cheddar and thye bacon and stir in enough of the milk to
form a soft, sticky dough. Transfer the dough to a pastry bag fitted with a
3/4-inch star tip and pipe it around the edge of the turkey mixture.
(Alternatively, the dough may be dropped by rounded tablespoons onto the
turkey mixture.)

5. Bake the pot pie in the lower third of the oven for 20 to 25 minutes, or
until the crust is golden, and garnish it with the sage sprig.

Yield: 4-6 servings

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Busted by Barb on 2/20/98

NOTES : Turkey, Squash and Vegetable Pot Pie with Cheddar Bacon Crust