Organized Cooking

All-American Turkey Potpie
I use turkey after Thanksgiving, but the rest of the time I use chicken. 

Crust:

2 cups all-purpose flour

1/2 tsp salt

1/2 cup finely shredded cheddar cheese

2/3 c shortening

1 T. cold butter, cubed

3-4 T cold water

                                                   

                                                     Filling:

                                                    1 cup diced peeled potatoes

                                                    1/2 cup thinly sliced carrots

                                                    1/3 cup chopped celery

                                                    1/4 cup chopped onion

                                                    1 garlic clove, minced

                                                    1 T. butter

                                                    1 cup chicken broth

                                                    2 T. all-purpose flour

                                                   1/2 c milk

                                                   1 1/2 cups cubed cooked turkey/chicken

                                                   1/2 cup frozen peas, thawed

                                                   1/2 cup frozen corn, thawed

                                                   1/2 tsp. salt

                                                   1/4 tsp. pepper

1. 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 the dough forms a ball.

2.  Divide dough in half with one ball lightly larger than the other; wrap in plastic wrap. Refrigerate for 30 minutes.

3.  For filling, in a large saucepan, saute 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.

4.  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. 

5.  Roll out larger pastry ball to fit a 9-inch pie plate; transfer it 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. 

6.  Bake at 350 degrees for 35-45 minutes or until crust is light golden brown.