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Turkey Potpie

My family raves over this comforting dish with its flaky homemade crust and saucy meat and veggie filling. Sometimes, I cook a bird specifically with this potpie in mind—when we just can't wait for leftovers to make it!

6 ServingsPrep: 20 min. Bake: 40 min.

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 and 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

2 of 2

Turkey Potpie (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 each) equals 727 calories, 45 g fat (18 g saturated fat), 86 mg cholesterol, 1,376 mg sodium, 51 g carbohydrate, 4 g fiber, 28 g protein.

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer