Ever since my sister-in-law shared this recipe with me, I haven't made any other kind of potpie. The crust is very easy to work with. —Laureen Naylor, Factoryville, Pennsylvania

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Name: All-American Turkey Potpie
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 6
Cuisine: not set
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon salt; 1/2 cup cheddar cheese finely shredded; 2/3 cup shortening; 1 tablespoon butter cold; 3 to 4 tablespoons cold water; FILLING:; 1 cup potatoes cubed & peeled; 1/2 cup carrots thinly sliced; 1/3 cup celery chopped; 1/4 cup onion chopped; 1 tablespoon butter; 1 clove garlic minced; 1 cup chicken broth; 2 tablespoons all-purpose flour; 1/2 cup 2% milk; 1-1/2 cups turkey cubed & cooked; 1/2 cup frozen peas thawed; 1/2 cup frozen corn thawed; 1/2 teaspoon salt; 1/4 teaspoon dried tarragon; 1/4 teaspoon pepper

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INGREDIENTS

2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cheddar cheese ; finely shredded
2/3 cup shortening
1 tablespoon butter ; cold
3 to 4 tablespoons cold water
FILLING:
1 cup potatoes ; cubed & peeled
1/2 cup carrots ; thinly sliced
1/3 cup celery ; chopped
1/4 cup onion ; chopped
1 tablespoon butter
1 clove garlic ; minced
1 cup chicken broth
2 tablespoons all-purpose flour
1/2 cup 2% milk
1-1/2 cups turkey ; cubed & cooked
1/2 cup frozen peas ; thawed
1/2 cup frozen corn ; thawed
1/2 teaspoon salt
1/4 teaspoon dried tarragon
1/4 teaspoon pepper

Servings

INSTRUCTIONS

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, saute the potatoes, carrots, celery and onion in butter for 5 minutes. Add garlic; cook 1 minute longer. Stir in broth; cover and cook for 10 minutes or until vegetables are tender.

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-in. pie plate; transfer 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.

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

NOTES

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All-American Turkey Potpie

2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cheddar cheese finely shredded
2/3 cup shortening
1 tablespoon butter cold
3 to 4 tablespoons cold water
 FILLING:
1 cup potatoes cubed & peeled
1/2 cup carrots thinly sliced
1/3 cup celery chopped
1/4 cup onion chopped
1 tablespoon butter
1 clove garlic minced
1 cup chicken broth
2 tablespoons all-purpose flour
1/2 cup 2% milk
1-1/2 cups turkey cubed & cooked
1/2 cup frozen peas thawed
1/2 cup frozen corn thawed
1/2 teaspoon salt
1/4 teaspoon dried tarragon
1/4 teaspoon pepper

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, saute the potatoes, carrots, celery and onion in butter for 5 minutes. Add garlic; cook 1 minute longer.  Stir in broth; cover and cook for 10 minutes or until vegetables are tender.

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.

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

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Nutrition

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Serving Size: 1 Serving (769g)
Recipe Makes: 6 Servings

Calories: 1326
Calories from Fat: 717 (54%)

Amt Per Serving		% DV

	Total Fat 79.6g	106 %
	Saturated Fat 35.2g	176 %
	Monounsaturated Fat 29.4g
	Polyunsanturated Fat 9.7g
Cholesterol 281mg		86 %
Sodium 1233.3mg		43 %
Potassium 1807.1mg		48 %
Total Carbohydrate 80.3g		24 %
	Dietary Fiber 3.9g	15 %
	Sugars, other 76.5g
Protein 70.9g		101 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1326

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