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!
- 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
- 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
- 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 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.
Originally published as Turkey Potpie in Country Woman November/December 2000, p31
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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