Turkey Potpie Recipe

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 (4 ounces) shredded cheddar cheese
• 2 cups frozen peas and carrots
• Pastry:
• 2 cups all-purpose flour
• 2 teaspoons celery seed
• 1 teaspoon salt
• 2/3 cup plus 2 tablespoons shortening
• 4 to 5 tablespoons cold water
• Milk, optional

Directions

• In a saucepan, saute onion in butter. Stir in the flour, salt and pepper until blended. Gradually add broth an milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the turkey, cheese and vegetables; cook until the cheese is melted. Set aside and keep warm.
• For the crust, combine flour, celery seed and salt in a bowl. Cut in shortening until mixture resembles coarse crumbs. Add enough water until dough forms a ball.
• Divide dough in half. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Pour hot turkey filling into crust. Roll out remaining pastry to fit top of pie; place over the filling. Trim, seal and flute edges. Cut slits in pastry. Brush tops with milk if desired.
• Bake at 375° for 40-45 minutes or until crust is golden brown. Yield: 6 servings.

Turkey Potpie published in Country Woman November/December 2000, p31