All-American Turkey Potpie Recipe

Ingredients

• 2 cups 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 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

• 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 for 30 minutes.
• 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.
• 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.
• 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.
• Bake at 350° for 35-45 minutes or until crust is light golden brown. Yield: 6 servings.

All-American Turkey Potpie published in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p145