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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (769g)|
|Recipe Makes: 6 Servings|
|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 %|
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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.
Calories per serving: 1326
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