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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is from the bonus book that came with my TOH magazine. This is soooo good, true comfort food. Ingredients:
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 |
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.
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