Turkey Pot Pie

 in Favorite Recipes by

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
  1. 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.  
  2. 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.  
  3. Stir in meat and vegetables. Heat oven to 375 F.
  4. 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.   
  5. 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.