Total Time
1hr 5mins
Prep 30 mins
Cook 35 mins

This is from the bonus book that came with my TOH magazine. This is soooo good, true comfort food.

Ingredients Nutrition

Directions

  1. In a food processor, combine flour and salt; cover and pulse to blend.
  2. Add cheese, pulse until fine crumbs form.
  3. Add shortening and butter; pulse until coarse crumbs form.
  4. While processing, gradually add water until dough forms a ball.
  5. Divide dough in half with one ball slightly larger than the other, wrap in plastic wrap.
  6. Refrigerate 30 minute.
  7. For filling, in a large saucepan, saute the potatoes, carrots, celery, onion and garlic in butter for 5-6 minute.
  8. Add broth; cover and cook for 10 minutes or until vegetables are tender.
  9. In a small bowl, combine flour and milk until smooth.
  10. Gradually add to vegetable mixture.
  11. Bring to a boil; cook and stir for 2 minute or until thickened.
  12. Add the remaining ingredients; simmer 5 minute longer.
  13. Roll out larger pastry ball to fit a 9-inch pie plate; transfer to pie plate.
  14. Trim pastry even with edge.
  15. Pour hot turkey filling into crust.
  16. Roll out remaining crust to fit top of pie; place over filling.
  17. Trim, seal and flute edges.
  18. Cut slits in top.
  19. Bake at 350 degrees for 35-40 minutes or until crust is light golden brown.
  20. Serve immediately.

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