TURKEY, SQUASH & LIMA BEAN POT PIE

3 cups water
l lb. peeled seeded butternut squash, cut into 3/4″ cubes (l-l/2cup)
l cup thawed frozen baby lima beans
3 tbsps. butter
3 tbsps. flour
l cup turkey broth or chicken broth
2 tbsps. minced fresh sage leaves
5 oz. pearl onions (about l5) blanched in boiling water for 2 mins.
drained and peeled
3 cups cubed cooked turkey (or chicken)
For the crust: l-l/4 cups flour
l-l/2 tsp. baking powder
l/2 tsp. salt
2 tbsps. cold butter, cut into bits
5 oz. extra sharp Cheddar, grated (about l-l/2 cups)
4 slices of bacon, cooked until crisp and crumbled
l/2 to 2/3 cup milk
In saucepan bring water to boil & cook squash with salt to taste for
6-8 mins. or until tender and transfer to bowl of ice and cold water
to stop cooking. In boiling water cook lima beans for 3 mins. or
just tender, transfer them to a bowl and reserve l cup of the
cooking liquid. In large saucepan melt butter over mod. heat, add
the flour, cook the roux, whisking, for 3 mins. Add broth and the
reserved cooking liquid in a stream, whisking, add the sage and s&p
to taste, and simmer sauce, stirring, for l0 mins. Drain squash and
lima beans, stir them into the sauce with the onions and the turkey
and pour the mixture into a l-l/2 qt. shallow baking dish. The pot
p;ie may be prepared up to this point l day in advance and kept
covered and chilled.
Preheat oven 425. Make the crust: Ito a bowl sift together flour,
baking powder & salt; add butter & blend the mixture until it looks
like meal. Stir in Cheddar & bacon and stir in enough milk to form
a soft, sticky dough. Transfer the dough to a pastry bag fitted with
a 3/4″ 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.)
Bake the potpie in the lower third of the oven for 20-25 mins. or
until the crust is golden, and garnish it with sage sprig.
Serves 4 to 6 Gourmet Nov. l993