ALL-AMERICAN TURKEY POTPIE RECIPE
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
Provided by @MakeItYours
Number Of Ingredients 22
Steps:
- 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.
- Yield: 6 servings.
- Originally published as All-American Turkey Potpie in Taste of Home's Holiday & Celebrations Cookbook
- Annual 2002, p145
- Nutritional Facts
- piece equals 551 calories, 31 g fat (11 g saturated fat), 50 mg cholesterol, 704 mg sodium, 47 g carbohydrate, 3 g fiber, 20 g protein.
- Add to Recipe Box
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
