Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 1/2 cup finely shredded cheddar cheese

  3. 2/3 cup shortening

  4. 1 tablespoon cold butter

  5. 3 to 4 tablespoons cold water FILLING:

  6. 1 cup cubed peeled potatoes

  7. 1/2 cup thinly sliced carrots

  8. 1/3 cup chopped celery

  9. 1/4 cup chopped onion

  10. 1 tablespoon butter

  11. 1 garlic clove, minced

  12. 1 cup chicken broth

  13. 2 tablespoons all-purpose flour

  14. 1/2 cup 2% milk

  15. 1-1/2 cups cubed cooked turkey

  16. 1/2 cup frozen peas, thawed

  17. 1/2 cup frozen corn, thawed

  18. 1/2 teaspoon salt

  19. 1/4 teaspoon dried tarragon

  20. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  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 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.


Send feedback