Provided by Shiloh Chacon for the November 2019 issue of the MidlothianNOW Magazine.
Crust recipe makes 2 crusts.
Pie:
- 1/3 cup butter or margarine
- 1/3 cup flour
- 1/3 cup onion, chopped (or 1 Tbsp. dehydrated onion)
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 3/4 cups water
- 1 cube Knorr Chicken Bouillon, crumbled
- 2/3 cup milk
- 2 1/2 to 3 cups cooked turkey or chicken
- 1 1/2 cups frozen mixed vegetables
Piecrust:
- 2 1/2 cups flour
- 1 tsp. salt
- 1 cup shortening or margarine
- 1 egg
- 1/4 cup cold water
- 1 Tbsp. vinegar
- For pie: Heat butter in a saucepan over medium heat until melted. Stir in the flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat.
- Combine water and bouillon to make broth. Stir the broth and milk into the butter mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute more.
- Stir in meat and vegetables. Heat oven to 375 F.
- For crust: Cut flour, salt and shortening together. Mix egg, water and vinegar. Pour into flour mixture. Mix only to blend for a flaky crust.
- Roll out half of the pastry dough; put in a pie pan. Pour meat mixture into the pastry-lined pan. Roll the remaining pastry dough; put on top of meat mixture. Press edges with a fork. Bake about 35-45 minutes, or until golden brown.
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