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All-American Turkey Potpie

 All-American Turkey Potpie
Ever since my sister-in-law shared this recipe with me, I haven't made any other kind of potpie. The crust is very easy to work with. —Laureen Naylor, Factoryville, Pennsylvania
6 ServingsPrep: 30 min. + chilling Bake: 35 min.

Ingredients

  • 2 cups King Arthur Unbleached 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 King Arthur Unbleached 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

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All-American Turkey Potpie (continued)

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.
Nutritional Facts: 1 piece equals 551 calories, 31 g fat (11 g saturated fat), 50 mg cholesterol, 704 mg sodium, 47 g carbohydrate, 3 g fiber, 20 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer