Turkey Pot Pie with Cream Cheese Crust

Turkey Pot Pie
By: Amy Taylor
1 Large onion chopped

3 sticks of celery chopped

¾ cup diced baby carrots vert small so they will cook or use grated or frozen

¾ cup frozen peas

½ cup chopped frozen broccoli

2 large red potatoes with yellow flesh pealed and diced

4 Tablespoons unsalted butter

2 cups of diced left over roasted turkey, or chicken

2 cups grated sharp cheddar cheese

1 tablespoon of dry white wine

1/3 cup flour

2 cups whole milk

1 cup of half and half

salt and pepper to taste

1. In a large cast iron pan melt butter then fry until tender onion, celery, salt, and pepper.

2. add wine
3. Stir in flour until it has coated over all the onions and celery and soaking up all the butter. Then whisk in milk and half and half turn temperature to low until thick and bubbly stirring often.

4. add peas, carrots, broccoli, and potatoes stir often cook for about five to ten minutes then add cooked turkey or chicken.

5. stir in cheese right before you pour into crust.

6. Roll out crust while step 4 is cooking

7. pour into crust then place top crust on top and pinch sides make slits in the middle and place pie pan on a bakers sheet and bake at 350* for 1 hour. Makes enough for two pies

Cream Cheese Crust

2 cups flour

1 cup unsalted butter
4 oz of cream cheese

½ cup ice cold water

1/4  tsp salt

In a bowl mix together ingredients with a hand mixer until it becomes sticky and smooth. Place in a Ziploc bag and place in the fridge for 10 minutes, 30 minutes, or an hour then roll crust just like any pie crust.