Turkey Pot Pie

prep time:: 40 min
total time:: 1 hr 20 minutes

Makes 6 to 8 servings

Of course you could use Chicken. We love this right after Thanksgiving, Lots of turkey left-overs, because someone always gets a huge turkey. that would be me.

ingredients

Filling

1 (8oz) box peas and carrots, frozen
1/3 cup butter
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried basil
1 3/4 cups chicken broth
2/3 cup milk
3 cups turkey, cooked and cut up

Crust

2/3 cups plus 2 Tablespoon shortening
2 cups all-purpose flour
1 teaspoon salt
4 or 5 Tablespoons ice water

directions

1
Preheat oven 400°.
2
Cut shortening into flour and salt, using a pastry blender., until particles are the size of course crumbs. sprinkle with water, 1 Tablespoon at a time, until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).Roll 2/3 of the pastry into 13-inch square. Ease into ungreased 9x9 inch baking pan.
3
Rinse frozen peas and carrots in cold water to separate; drain.
4
Melt butter in medium sauce pan over medium heat. Stir in flour, salt, pepper, and basil. Cook, stirring constantly, until mixture is bubbly; remove from heat. stir in broth and milk. heat to boiling, stirring constantly. boil and stir for 1 minute. stir in Turkey and peas and carrots; remove from heat.
5
Pour turkey mixture into pastry-lined pan.
6
roll remaining pastry dough into a 11-inch square, place on top of Turkey mixture. Make cut outs on pastry to vent. turn edges of pastry under and flute.
7
Bake about 35 minutes or until golden brown.