2 c. turkey, cooked and chopped
2 cans cream of celery soup
1/2 c. milk
1/2 tsp. Worcestershire sauce
dash pepper
6 small onions, cooked
1 c potatoes, cooked and cubed
1 c. carrots, cooked and sliced
1/3 c. shortening
1 c. self-rising flour
4 tbsp. cold water

Combine turkey, soup, milk, Worcestershire sauce, pepper, onions, potatoes and carrots. Put in a 2-quart casserole dish. Cut shortening into flour. Add water, 1 tablespoon at a time, mixing lightly until dough can be formed into a ball. Let rest 5 minutes.

Roll dough on a lightly floured surface to fit top of casserole dish. Flute edges. Bake uncovered at 425°F for 20 minutes.

Submitted by: Marilyn Harwood