All-American Turkey Potpie |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Ever since my sister-in-law shared this recipe with me, I haven't made any other kind of potpie. The crust is very easy to work with. Laureen Naylor, Factoryville, Pennsylvania Ingredients:
2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/2 cup finely shredded cheddar cheese |
2/3 cup shortening |
1 tablespoon cold butter |
3 to 4 tablespoons cold water |
filling: |
1 cup cubed peeled potatoes |
1/2 cup thinly sliced carrots |
1/3 cup chopped celery |
1/4 cup chopped onion |
1 tablespoon butter |
1 garlic clove, minced |
1 cup chicken broth |
2 tablespoons king arthur unbleached all-purpose flour |
1/2 cup 2% milk |
1-1/2 cups cubed cooked turkey |
1/2 cup frozen peas, thawed |
1/2 cup frozen corn, thawed |
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. 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.
2. Divide dough in half with one ball slightly larger than the other; wrap in plastic wrap. Refrigerate for 30 minutes.
3. For filling, in a large saucepan, saute the potatoes, carrots, celery and onion in butter for 5 minutes. Add garlic; cook 1 minute longer. Stir in broth; cover and cook for 10 minutes or until vegetables are tender.
4. Combine flour and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the remaining ingredients; simmer 5 minutes longer.
5. Roll out larger pastry ball to fit a 9-in. pie plate; transfer to pie plate. Trim pastry even with edge. Pour hot turkey filling into crust. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top or make decorative cutouts in pastry.
6. Bake at 350° for 35-45 minutes or until crust is light golden brown. Yield: 6 servings.
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