This dish is worth the effort. It has a flaky crust and saucy filling and makes great leftovers. I often substitute chicken for the turkey. Comfort food at it's best.
1 medium onion, chopped1/3 C butter or margarine
½ C flour
1 tsp salt
¼ tsp pepper
1 ¾ C chicken broth
2/3 C milk
2 C cubed cooked turkey
1 C shredded cheddar cheese
1 10 oz pgk frozen peas and carrots, thawed
In a saucepan, sauté onion in butter, stir in the flour, salt and pepper until blended. Bring to a boil, cook and stir for 2 min or until thickened. Add the turkey, cheese and vegetables, cook until the cheese is melted, set aside. Pastry Crust: 2 C flour, 4-5 Tbl cold water, 1 tsp salt, 2/3 C + 2 Tbl shortening. For the crust, cut shortening into flour and salt until mixture resembles coarse crumbs, add enough water until dough forms a ball. Divide dough in half. Line a 9” pie plate with bottom pastry, trim even with edge of plate. Pour hot turkey mixture into crust. Roll out remaining pastry to fit top of pie, place over filling. Trim,seal and flute edges. Cut slits in pastry, brush with milk if desired. Bake 375* 45 min or until golden brown. (I often have to leave it in longer, depending on how full your pie plate is, you might want to put a piece of foil underneath it to catch any spill over while baking).
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