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This recipe for TURKEY POT PIE, by , is from Perrysburg Moms Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kate Philabaum
Added: Thursday, August 21, 2008


5-1/4 C. chicken broth
1 large bag frozen peas and carrots
1 small onion, diced
3/4 c. butter
2/3 c. flour
salt and pepper to taste
4 c. cooked turkey, cut into bite-size pieces

1 c. flour
1/2 tsp. salt
7 T. shortening
3 T. ice water
1 egg yolk
1 T. milk or cream

Preheat oven to 400.

Bring chicken broth to boil in large saucepan. Add peas,
carrots, onion and cook until almost tender - about 5 minutes.
Remove vegetables from broth. Strain both and reserve 4

Melt butter and whisk in flour. Cook, stirring constantly for 2
minutes. Gradually whisk in reserved hot chicken broth.
Cook until mixture thickens and bubbles 1 minute. Season to
taste with salt and pepper.

Spoon 1/4-inch layer of sauce into bottom of 2-quart baking
dish. Place same amount of sauce in small bowl and set
aside. Mix turkey, vegetables and remaining sauce. Put
turkey mixture in baking dish and cover with reserved sauce.
Refrigerate until cool.

Crust: Place flour, salt and shortening in food processor. Use
quick pulses until coarse crumbs have formed. Add water, 1
tablespoon at a time while pulsing, until the dough forms a ball
and holds together. Remove and place on floured surface.
Knead dough until smooth - about 20 strokes. Wrap in wax
paper and chill 1 hour.

Roll pie crust dough 1/4-inch thick on floured surface. Cut
dough to fit top of baking dish. Fit dough over turkey filling,
pressing against side of dish with fork to seal. Cut a few
steam vents. Decorate top of pie with left over dough,
attaching with water. Combine egg yolk with milk and brush
on top of pie. Bake 40 minutes or until crust is brown and
filling is bubbly.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
You can use store bought pie crust instead of making it. This is
a Thanksgiving turkey leftover tradition for the Tim Philabaum




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