All-American Turkey Potpie Recipe

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All-American Turkey Potpie Recipe
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  1. 2 cups all-purpose flour
  2. 1/2 teaspoon salt
  3. 1/2 cup finely shredded cheddar cheese
  4. 2/3 cup shortening
  5. 1 tablespoon cold butter
  6. 3 to 4 tablespoons cold water
  1. 1 cup cubed peeled potatoes
  2. 1/2 cup thinly sliced carrots
  3. 1/3 cup chopped celery
  4. 1/4 cup chopped onion
  5. 1 tablespoon butter
  6. 1 garlic clove, minced
  7. 1 cup chicken broth
  8. 2 tablespoons all-purpose flour
  9. 1/2 cup 2% milk
  10. 1-1/2 cups cubed cooked turkey
  11. 1/2 cup frozen peas, thawed
  12. 1/2 cup frozen corn, thawed
  13. 1/2 teaspoon salt
  14. 1/4 teaspoon dried tarragon
  15. 1/4 teaspoon pepper
  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.
  2. Divide dough in half with one ball slightly larger than the other; wrap in plastic wrap. Refrigerate for 30 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. Bake at 350° for 35-45 minutes or until crust is light golden brown. Yield: 6 servings.
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