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Turkey Potpie

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Ingredients

  • PASTRY:
  • 1 medium onion, chopped
  • 1/3 cup butter or margarine
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1-3/4 cups chicken or turkey broth
  • 2/3 cups milk
  • 1 cups cubed cooked turkey
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 package (10 ounces) frozen peas and carrots, thawed
  • 2 cups all-purpose flour
  • 2 tsp celery seed
  • 1 tsp salt
  • 2/3 cups plus 2 Tbsp shortening
  • 4 to 5 tablespoons cold water
  • millk, optional

Details

Servings 6

Preparation

Step 1

In a saucepan, saute onion in butter. Stir in the flour, salt and pepper until blended. Gradually add broth and milk. Bring to a boil; cook stirring for 2 minutes - or until thickened. Add the turkey, cheese and vegetables; cook until the cheese is melted. Set aside and keep warm.

For the crust, combine flour, celery seed, and salt in a bowl. Cut in shortening until mixture resembles coarse crumbs. Add enough water until dough forms a ball. Divide dough in half. line a 9-in pie plate with bottom pastry; trim even with edge of plate. pour hot turkey filling into crust. Roll out remaining pastry to fit top of pie; place over the filling. Trim, seal and flute edges. Cut slits in pastry. Brush top with milk if desired. Bake at 375 degrees for 40 - 45 inutes or until crust is golden brown. yield 6 servings.

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