Turkey Pot Pie
"My family raves over this comforting dish with its flaky homemade crust and saucy meat and veggie filling from my Best of Country Cooking Cookbook collection. A great way to use
up leftover turkey - comfort food at its best!"
- Ready In:
- 1hr 10mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 1 medium onion, chopped
- 1⁄3 cup butter
- 1⁄2 cup all-purpose flour
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 3⁄4 cups chicken broth
- 2⁄3 cup milk
- 2 cups cubed cooked turkey
- 1 cup shredded cheddar cheese
- 1 (10 ounce) package frozen peas and carrots, thawed
- pastry dough
- 2 cups all-purpose flour
- 2 teaspoons celery seeds
- 1 teaspoon salt
- 2⁄3 cup shortening, plus
- 2 tablespoons shortening (I like to use Butter Flavor)
- 4 -5 tablespoons cold water
- milk (optional)
directions
- In a saucepan, sauté onion in butter. Stir in the flour, salt and pepper until blended.
- Gradually add broth an milk. Bring to a boil;.
- cook and stir 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 tops with milk if desired.
- Bake at 375°F for 40-45 minutes or until crust is golden brown.
- Yield:6 servings.
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RECIPE SUBMITTED BY
SweetDivaMJ
Orange Park, Florida
Christian. Mother. Daughter. Runner. Friend. A chef and a baker when so inspired. Healthy and clean eating most days, but not always. We're only human, after all..... ;)
