Recipe by Helen Dollaghan, from the Jan. 1, 1984, edition of The Denver Post. Use a pre-made pastry, or make your own (if you make your own, plan to chill it at least an hour before rolling it out). You’ll bake this in a 400-degree oven, so preheat accordingly.
Ingredients
PASTRY
2 cups unsifted flour
1/4 teaspoon salt
2/3 cup solid shortening
2 tablespoons melted butter or margarine
1 tablespoon vinegar
5 tablespoons ice water
POTPIE
1/3 cup butter or margarine
1 medium onion, chopped
1 medium stalk celery with some of the tops, chopped
1 cup sliced mushrooms
1 medium carrot, chopped
1/2 cup flour
3 cups chicken broth
3 cups cooked turkey pieces
3/4 cup frozen peas, thawed and drained
Diced pimento to taste
Salt and pepper to taste
Thyme to taste
1 egg, beaten
Directions
Make pastry: Mix together flour and salt. Cut in shortening and melted butter until mixture is crumbly. Add vinegar, mixing with fork. Gradually add ice water, mixing with fork. Form into ball. Wrap in foil. Refrigerate until chilled before rolling between sheets of waxed paper to desired size.
Make pie: Melt butter in large saucepan. Add onion, celery, mushrooms and carrot. Saute until onion is soft. Stir in flour. Gradually add broth, cooking and stirring over moderate heat until thickened. Add turkey, peas, pimento, salt, pepper and thyme. Cook until hot. Spoon into individual, oven-proof casseroles (10-ounce size).
Roll pastry about 1/4-inch thick and cut about 1 inch larger than baking dish to allow for shrinkage. Brush underside of pastry with egg white to keep it from becoming soggy. Cover hot filling with pastry. Flute edges and cut vents in top. Brush with whole, beaten egg. Bake in oven preheated to 400 degrees until pastry is golden brown.
