Ingredients: |
Ingredients: Crust:
2 c all-purpose flour
½ t salt
½ c finely shredded cheddar cheese
2/3 c shortening
1 T cold butter, cubed
3-4 T cold water
***To save time you can buy two deep-dish pie crusts from store.
Filling:
1 c diced peeled potatoes
½ c thinly sliced carrots
1/3 c chopped celery
¼ c chopped onion
1 garlic clove, minced
1 T butter
1 c chicken broth
2 T all-purpose flour
½ c milk
1-1/2 c cubed cooked turkey or chicken
½ c frozen peas, thawed
½ c frozen corn, thawed
½ t salt
¼ t dried tarragon
¼ t pepper
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Directions: |
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, sauté the potatoes, carrots, celery, onion and garlic in butter for 5-6 minutes. Add broth; cover and cook for 10 minutes or until vegetables are tender.
In a small bowl, 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 inch pie plate; transfer to pie plate. Trim pastry even with edge. Pour hot turkey or chicken 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
Yield: 6 servings |
This recipe for All-American Turkey/Chicken Potpie is from