 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
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 mindwhen we just can't wait for leftovers to make it! Ingredients:
1 medium onion, chopped |
1/3 cup butter |
1/2 cup king arthur unbleached 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 king arthur unbleached 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:
1. 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.
2. 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.
3. 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.
4. Bake at 375° for 40-45 minutes or until crust is golden brown. Yield: 6 servings.
|
|