All American Turkey Pot Pie

It’s officially fall in Indiana, the leaves have changed and we are actually experiencing fall like weather. You know what that means! Comfort food!! This is one of the first “fall food” recipes I made this year and all I can say is YUM-O!

This recipe was straight out of my Taste of Home Cookbook.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup finely shredded cheddar cheese
  • 2/3 cup shortening
  • 1 tablespoon cold butter
  • 3 to 4 tablespoons cold water
  • FILLING:
  • 1 cup cubed peeled potatoes
  • 1/2 cup thinly sliced carrots
  • 1/3 cup chopped celery
  • 1/4 cup chopped onion
  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 1 cup Progresso ® Chicken Broth
  • 2 tablespoons all-purpose flour
  • 1/2 cup 2% milk
  • 1-1/2 cups cubed cooked turkey
  • 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

Directions

·         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.

Hunk of Meat Mondays

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About Liz

I’m a dairy cattle showing, wine loving, cake baking, wife and mommy navigating the world of friend’s bridal and baby showers while living & loving life on the farm.

Comments

  1. PST! Your directions are looking a bit funky on my screen??? Sounds good though! I am surprised you have had time to cook with all the crazy fun you have been giving to others at your farm these past few weeks!

  2. Seriously you can make a pot pie that pretty?!?! Officially jealous of you and publicly admitting it!

  3. “PST! Your directions are looking a bit funky on my screen??? ??” – mine too.

    but this looks so good and I cant wait to try it!

  4. OMG…where did all those dots come from?!? I think I have it fixed… thanks guys!!

  5. This looks delicious and full of flavor! Pot PIe! My favorite! Will give this a try! TFS!
    ~Dorcas
    http://4sweetangels.blogspot.com/

  6. Nice one…adding this to my Autumn List of dishes to try..yes, hearty and comfort food!Yvette

  7. WOW, that looks DELICIOUS!!! I might have to attempt that soon :)

  8. Just stopping by to say thank you so much for linking up to our Family Favorite Recipe Round-Up today! We’d love to include your recipe (and any other you’d like to share) in an upcoming Gooseberry Patch cookbook. When you have a moment, would you mind stopping by our website and sharing it with us there? Here’s a link: http://bit.ly/GBPsharearecipe Add the code RRU-FF to the Special Code field and we’ll keep an eye out for it. :) If it’s selected for publication, we’ll let you know, and you’ll receive a free copy of the cookbook too! Thanks again for sharing on our blog today…we appreciate it!

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