Turkey Potpie

By á-646

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.