Recipe

Turkey Pot Pie Recipe

Add Step-by-Step Photos	Monateresa / All my dishes 7 months, 2 weeks ago It is a meal in itself. can be served with a salad if desired. Perfect for using up left over turkey or chicken. can be topped with mashed potatoes or biscuit dough for a nice change Prep:15m Cook:3040m Servings:6	Monateresa
	pot pie

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Fans

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Ingredients

filling

1/3 cup butter or margarine

1/3 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 3/4 cups Progresso® chicken broth (from 32-oz carton)

1/2 cup milk

2 1/2 cups shredded cooked chicken or turkey

2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed

crust

5 1/2 cup all purpose flour.

2 teaspoons of salt.

1 pound Tenderflake Lard...or other lard?

1 tablespoon of vinegar.

1 egg slighty beaten.

Water.

Directions

filling

DIRECTIONS 1. Heat oven to 425°F. 9 inch glass pie pan.

2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

3. Stir in chicken and mixed vegetables. Remove from heat. Spoon turkey mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.

4. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

crust

1. Mix together flour and salt.

2.Cut in lard with pastry cutter or two knives.

3. In a 1 cup measure, combine vinegar, and egg. Add water to make 1 cup.

Gradually stir liquid into your dough mixture.

Add only enough liquid to make dough cling together.

4. Gather into a ball and divide into 6 potions.

Wrap unused portion in wax paper, and foil, to keep in freezer, until needed.

Each portion equalls on pie crust!

5. Roll out of slightly floured surface.

If dough is sticking, chill 1 to 2 hours.

6. Transfer to 9-inch pie plate. Fill with your of filling.