Homemade Turkey Pot Pie - cooking recipe

Ingredients

Crust
2 cups flour
1/2 teaspoon salt
1/2 cup cheddar cheese, shredded
2/3 cup shortening
1 tablespoon cold butter, cubed
3 -4 tablespoons cold water
Filling
1 cup potato, diced & peeled
1/2 cup carrot, thinly sliced
1/3 cup celery, chopped
1/4 cup onion, chopped
1 garlic clove, minced
1 tablespoon butter
1 cup chicken broth
2 tablespoons flour
1/2 cup milk
1 1/2 cups cubed cooked turkey
1/2 cup frozen peas
1/2 cup frozen corn
1/2 teaspoon salt
1/4 teaspoon dried tarragon
1/4 teaspoon pepper

Preparation

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 30 minute.
For filling, in a large saucepan, saute the potatoes, carrots, celery, onion and garlic in butter for 5-6 minute.
Add broth; cover and cook for 10 minutes or until vegetables are tender.
In a small bowl, combine flour and milk until smooth.
Gradually add to vegetable mixture.
Bring to a boil; cook and stir for 2 minute or until thickened.
Add the remaining ingredients; simmer 5 minute longer.
Roll out larger pastry ball to fit a 9-inch pie plate; transfer to pie plate.
Trim pastry even with edge.
Pour hot turkey filling into crust.
Roll out remaining crust to fit top of pie; place over filling.
Trim, seal and flute edges.
Cut slits in top.
Bake at 350 degrees for 35-40 minutes or until crust is light golden brown.
Serve immediately.