This recipe is a selection from TPT Cooks: Hotdishes & Casseroles, the companion cookbook to the program TPT Cooks: Hotdish!, which aired on Twin Cities Public Television.
TPT held an open call for recipes for its first cookbook, spotlighting home-cooking, specifically hot dishes and casseroles. The response was terrific, and TPT collected dozens of recipes from viewers for the cookbook celebrating every Minnesotan's traditional meal, the hot dish.
Turkey Pot Pie
Submitted by Dorothy O'Brien
2 cups flour
1 teaspoon salt
2/3 cup + 2 tablespoons shortening
4-5 tablespoons cold water
5 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 cup Pepperidge Farm dressing
2 cups diced cooked turkey
2 cups frozen mixed vegetables
4 cups turkey gravy, heated
- Preheat oven to 400º F. Grease a 13×9-inch baking pan.
- In bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Add cold water, 1 tablespoon, at a time until dough is moistened. Form into a ball; roll into a 13×9-inch rectangle.
- In large saucepan, melt butter. Saute onion and celery. Add dressing; toss until well mixed. Layer turkey, prepared dressing and vegetables in baking pan; pour gravy over entire casserole.
- Place pastry over top of baking pan; seal edges, make 2 slits in top of pastry. Bake 1 hour or until crust is golden brown.
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