How to make it

  • To make the crust, sift the flour and salt into a bowl.
  • Cut in the butter and lard or margarine until the mixture resembles breadcrumbs.
  • Sprinkle with 6 T of the iced water and mix until the dough holds together.
  • If necessary don't hesitate to add more iced water so the mixture will be pliable when you go to make the crust.
  • Add a tablespoon of ice water at a time.
  • Gather the dough into a ball and wrap in waxed paper.
  • Chill for at least 30 minutes.
  • Preheat the oven to 375 degrees.
  • Melt 2 T of the butter in a heavy pan.
  • Whisk in the flour and cook until bubbling.
  • Whisk constantly.
  • Add the warm chicken stock and cook over medium heat, whisking, until the mixture boils.
  • Cook for 2-3 minutes more.
  • Whisk in the cream.
  • Season with salt and pepper.
  • Put to one side.
  • Heat the remaining butter in a large, non-stick frying pan until foamy.
  • Add the onion and carrots and cook until softened, about 5 minutes.
  • Add the celery and mushrooms and cook for 5 more minutes.
  • Stir in the turkey and peas.
  • Add the turkey mixture to the sauce and stir.
  • Taste for flavor.
  • Transfer to a 10 cup baking dish.
  • Roll out the dough to about 1/8 inch thickness.
  • Cut out a piece that is one inch larger all around than the baking dish.
  • Lay the dough over the filling.
  • Make a decorative crimped edge with your fingers and thumbs.
  • Cut several vents in the top crust to allow steam to escape.
  • Brush with the egg to glaze.
  • Bake until the top crust is browned about 30 minutes.
  • Serve the pie hot.

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