Ingredients
1 medium onion, chopped1/3 cup butter1/2 cup all-purpose flour1 teaspoon salt1/4 teaspoon pepper1-3/4 cups chicken broth2/3 cup whole milk2 cups cubed cooked turkey1 cup shredded cheddar cheese2 cups frozen peas and carrotsPastry:2 cups all-purpose flour2 teaspoons celery seed1 teaspoon salt2/3 cup plus 2 tablespoons shortening4 to 5 tablespoons cold waterWhole milk, optional
Preparation
In a saucepan, saute onion in butter. Stir in the flour, salt and pepper until blended. Gradually add broth 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.
