Turkey Pot Pie

By marmar

Ingredients

• CRUST:
• 2 cups all purpose flour
• 1/2 tsp. salt
• 1/2 cup finely coarse cheddar cheese
• 2/3 cup shortening
• 1 tbsp. cold butter, cubed
• 3 to 4 tbsp. cold water
• FILLING:
• 1 cup diced peeled potatoes
• 1/2 cup thinly sliced carrots
• 1/3 cup chopped celery
• 1/4 cup chopped onion
• 1 garlic clove, minced
• 1 tbsp. butter
• 1 cup chicken broth
• 2 tbsp. all-purpose flour
• 1/2 cup milk
• 1 1/2 cup cubed turkey
• 1/2 cup frozen peas, thawed
• 1/2 cup frozen corn, thawed
• 1/2 tsp. salt
• 1/4 tsp. dried tarragon
• 1/4 tsp. pepper

Details

Servings 6
Preparation time 30mins
Cooking time 75mins

Preparation

Step 1

In a food processor, combine flour and salt, cover and pulse to blend. Add cheese; pulse until fine crumbs form. Add shortening and butter; pulse until coarse crumbs form. While processing, gardually add water until dough forms a ball. Divide dough in half with one ball slightly larger than the other; wrap in plastic wrap. Refrigerate for 30 minutes.

For filling: in a large saucepan, saute the potatoes, carrots, celery, onion and garlic in butter for 5 to 6 minutes. Add broth; cover and cook for 10 minutes or until vegetables are tender. In a small bowl, combine flour and milk until smooth. Gradually add to vegetable mixture. Bring to a boil; cook and stir for 2 mintues or until thickened. Add the remaining ingredients; simmer 5 minutes long.

Roll out larger pastry ball to fit a 9" pie plate; transer to pie plate. Trim pastry even with edge. Pour hot turkey filling into crust. Roll out remaining pastry to fit top of pie, place over filling. Trim, seal and flute edges. Cut slits in top or make decorative cutouts in pastry.

Bake at 350 degrees for 35 to 45 minutes or until crust is ligth golden brown. Serve immediately.