Average Rating: 4.714285TOTAL TIME: Prep: 20 min. Bake: 40 min.
YIELD: 6 servings.Ingredients
- 1 medium onion, chopped
- 1/3 cup butter
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1-3/4 cups chicken broth
- 2/3 cup whole milk
- 2 cups cubed cooked turkey
- 1 cup shredded cheddar cheese
- 2 cups frozen peas and carrots
Pastry:- 2 cups all-purpose flour
- 2 teaspoons celery seed
- 1 teaspoon salt
- 2/3 cup plus 2 tablespoons shortening
- 4 to 5 tablespoons cold water
- Whole milk, optional
Instructions
- 1. In a saucepan, saute onion in butter. Stir in the flour, salt and pepper until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the turkey, cheese and vegetables; cook until the cheese is melted. Set aside and keep warm.
- 2. For the crust, combine flour, celery seed and salt in a bowl. Cut in shortening until mixture resembles coarse crumbs. Add enough water until dough forms a ball.
- 3. Divide dough in half. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Pour hot turkey filling into crust. Roll out remaining pastry to fit top of pie; place over the filling. Trim, seal and flute edges. Cut slits in pastry. Brush tops with milk if desired.
- 4. Bake at 375° for 40-45 minutes or until crust is golden brown.
Nutrition Facts
1 each: 727 calories, 45g fat (18g saturated fat), 86mg cholesterol, 1376mg sodium, 51g carbohydrate (6g sugars, 4g fiber), 28g protein.
