Homemade Turkey Pot Pie

Submitted by children from A to Z

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

 

• Ready In: 1hr 5mins
• Ingredients: 21
• Serves: 6

ingredients

• Crust

• 2 cups flour
• 1⁄2 teaspoon salt
• 1⁄2 cup cheddar cheese, shredded
• 2⁄3 cup shortening
• 1 tablespoon cold butter, cubed
• 3 -4 tablespoons cold water

• Filling

• 1 cup potato, diced & peeled
• 1⁄2 cup carrot, thinly sliced
• 1⁄3 cup celery, chopped
• 1⁄4 cup onion, chopped
• 1 garlic clove, minced
• 1 tablespoon butter
• 1 cup chicken broth
• 2 tablespoons flour
• 1⁄2 cup milk
• 1 1⁄2 cups cubed cooked turkey
• 1⁄2 cup frozen peas
• 1⁄2 cup frozen corn
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon dried tarragon
• 1⁄4 teaspoon pepper

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.