All-American Turkey Potpie 2 cups all-purpose flour 1/2 teaspoon salt 1/2 cup finely shredded cheddar cheese 2/3 cup shortening 1 tablespoon cold butter, cubed 3 to 4 tablespoons cold water FILLING: 1 cup diced peeled potatoes 1/2 cup thinly sliced carrots 1/3 cup chopped celery 1/4 cup chopped onion 1 garlic clove, minced 1 tablespoon butter Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ All-American Turkey Potpie cont. 1 cup chicken broth 2 tablespoons all-purpose flour 1/2 cup milk 1-1/2 cups cubed 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 In a food processor, combine flour and salt; cover and pulse to blend. Add cheese; pulse until fine crumbs form. Add shortening and butter; Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

All-American Turkey Potpie 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, onion and garlic in butter for 5-6 minutes. 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 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 Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

	-----------------------Fold------------------------ All-American Turkey Potpie cont. make decorative cutouts in pastry. Bake at 350° for 35-45 minutes or until crust is light golden brown. Serve immediately. Yield: 6 servings. Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008