Homemade Turkey Pot Pie

READY IN: 1hr 5mins




  • 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, gradually add water until dough forms a ball.
  • Divide dough in half with one ball slightly larger than the other, wrap in plastic wrap.
  • Refrigerate 30 minute.
  • For filling, in a large saucepan, saute the potatoes, carrots, celery, onion and garlic in butter for 5-6 minute.
  • 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 minute or until thickened.
  • Add the remaining ingredients; simmer 5 minute longer.
  • Roll out larger pastry ball to fit a 9-inch pie plate; transfer to pie plate.
  • Trim pastry even with edge.
  • Pour hot turkey filling into crust.
  • Roll out remaining crust to fit top of pie; place over filling.
  • Trim, seal and flute edges.
  • Cut slits in top.
  • Bake at 350 degrees for 35-40 minutes or until crust is light golden brown.
  • Serve immediately.