Homemade Turkey Pot Pie

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.