Homemade Chicken Pot Pie
* 2 cups all-purpose flour
* 1/2 teaspoon salt
* 1/2 cup finely shredded cheddar cheese
* 2/3 cup shortening
* 1 tablespoon cold butter, cubed
* 3 to 4 tablespoons cold water
* 1 cup diced peeled potatoes
* 1/2 cup thinly sliced carrots
* 1/4 cup chopped celery
* 1 T. chopped onion
* dash of garlic powder
* 1 tablespoon butter
* 1 cup chicken broth
* 2 tablespoons all-purpose flour
* 1/2 cup milk
* 1-1/2 cups cubed turkey
* 1/2 cup frozen peas
* 1/2 cup frozen corn
* 3/4 teaspoon salt
* 1/4 teaspoon pepper
Combine flour and salt. Place cheese in a chopper and pulse until crumbly. Add cheese to the flour and salt mixture. Add shortening and butter; blend until coarse crumbs form. Gradually add water until dough forms a ball. Divide dough in half with one ball slightly larger than the other; wrap in plastic wrap. Refrigerate for 30 minutes.
For filling, in a large saucepan, saute the potatoes, carrots, celery, onion and garlic in butter for 5-6 minutes. Add broth; cover and cook for 10 minutes or until vegetables are tender. In a small bowl, combine flour and milk until smooth. Gradually add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the remaining ingredients.
Roll out larger pastry ball to fit a 9-in. pie plate; transfer to pie plate. Trim pastry even with edge. Pour hot turkey filling into crust. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top or make decorative cutouts in pastry.
Bake at 350° for 35-45 minutes or until crust is light golden brown. Serve immediately. Yield: 6 servings.