Turkey Pot Pie

1 medium onion, chopped

1/3 cup butter

1/2 cup all-purpose flour

1 teaspoon salt

1/4 teaspoon Watkins Black Pepper

1-3/4 cups chicken broth

2 tablespoons Watkins Chicken Soup and Gravy Mix

2/3 cup whole milk

2 cups cubed cooked turkey

1 cup shredded cheddar cheese

2 cups frozen peas and carrots

Pastry

2 cups all-purpose flour

2 teaspoons celery seed

1 teaspoon salt

2/3 cup plus 2 tablespoons shortening

4 to 5 tablespoons cold water

Whole milk, optional

In a saucepan, saute onion in butter. Stir in the flour, salt and pepper until blended. Gradually add broth, chicken soup and gravy mix, and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the turkey, cheese and vegetables; cook until the cheese is melted. Set aside and keep warm.

For the crust, combine flour, celery seed and salt in a bowl. Cut in shortening until mixture resembles coarse crumbs. Add enough water until dough forms a ball.

Divide dough in half. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Pour hot turkey filling into crust. Roll out remaining pastry to fit top of pie; place over the filling. Trim, seal and flute edges. Cut slits in pastry. Brush tops with milk if desired.

Bake at 375° for 40-45 minutes or until crust is golden brown.

Photo Credit:  All Recipes

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