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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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My family raves over this comforting dish with its flaky homemade crust and saucy meat and veggie filling from my Best of Country Cooking Cookbook collection. A great way to use up leftover turkey - comfort food at its best! Ingredients:
1 medium onion, chopped |
1/3 cup butter |
1/2 cup all-purpose flour |
1 teaspoon salt |
1/4 teaspoon pepper |
1 3/4 cups chicken broth |
2/3 cup milk |
2 cups cubed cooked turkey |
1 cup shredded cheddar cheese |
1 (10 ounce) package frozen peas and carrots, thawed |
pastry dough |
2 cups all-purpose flour |
2 teaspoons celery seeds |
1 teaspoon salt |
2/3 cup shortening, plus |
2 tablespoons shortening (i like to use butter flavor) |
4 -5 tablespoons cold water |
milk (optional) |
Directions:
1. In a saucepan, sauté onion in butter. Stir in the flour, salt and pepper until blended.
2. Gradually add broth an milk. Bring to a boil;.
3. cook and stir for 2 minutes or until thickened.
4. Add the turkey, cheese and vegetables; cook until the cheese is melted. Set aside and keep warm.
5. For the crust, combine flour, celery seed and salt in a bowl.
6. Cut in shortening until mixture resembles coarse crumbs.
7. Add enough water until dough forms a ball.
8. Divide dough in half.
9. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate.
10. Pour hot turkey filling into crust.
11. Roll out remaining pastry to fit top of pie; place over the filling.
12. Trim, seal and flute edges. Cut slits in pastry. Brush tops with milk if desired.
13. Bake at 375°F for 40-45 minutes or until crust is golden brown.
14. Yield:6 servings.
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