Homemade Turkey Pot Pie
This is from the bonus book that came with my TOH magazine. This is soooo good, true comfort food.
INGREDIENTS
NutritionCrust
- 2cups flour
- 1⁄2teaspoon salt
- 1⁄2
- 2⁄3cup shortening
- 1
- 3 -4tablespoons cold water
Filling
- 1
- 1⁄2
- 1⁄3
- 1⁄4
- 1
- 1tablespoon butter
- 1cup chicken broth
- 2tablespoons flour
- 1⁄2cup milk
- 1 1⁄2cups cubed cooked turkey
- 1⁄2cup frozen peas
- 1⁄2cup frozen corn
- 1⁄2teaspoon salt
- 1⁄4teaspoon dried tarragon
- 1⁄4teaspoon pepper
DIRECTIONS
- 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.