Ingredients
2 cups diced red potatoes1 large onion, finely chopped2 celery ribs, chopped2 teaspoons chicken bouillon granules1/2 teaspoon dried rosemary, crushed1/4 teaspoon garlic powder1/4 teaspoon dried thyme1/8 teaspoon pepper1 can (14-1/2 ounces) reduced-sodium chicken broth1/2 cup water3 tablespoons all-purpose flour2/3 cup fat-free evaporated milk3 cups frozen mixed vegetables, thawed and drained2 cups cubed cooked turkey breastCRUST:1/4 cup all-purpose flour1/4 cup whole wheat flour1/2 teaspoon baking powder1/8 teaspoon salt4 tablespoons fat-free milk, divided1 tablespoon canola oilPaprika
Preparation
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.
