Turkey and Vegetables in Cheesy Pastry Recipe

Name: Turkey and Vegetables in Cheesy Pastry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ⅓ cups unbleached all-purpose flour, divided; ¼ teaspoon salt, divided; 6 tablespoons margarine, cold divided; ¼ cup shredded cheddar cheese; 2 tablespoons water; 1 (14 ounce) can chicken broth; 1 cup half-and-half; 1 tablespoon chicken bouillon granule; ⅛ teaspoon ground black pepper; 3 cups chopped cooked turkey; 1 (16 ounce) package frozen peas and carrots

Servings: persons

1 ⅓ cups unbleached all-purpose flour, divided
¼ teaspoon salt, divided
6 tablespoons margarine, cold divided
¼ cup shredded cheddar cheese
2 tablespoons water
1 (14 ounce) can chicken broth
1 cup half-and-half
1 tablespoon chicken bouillon granule
⅛ teaspoon ground black pepper
3 cups chopped cooked turkey
1 (16 ounce) package frozen peas and carrots

1
Preheat oven to 350F
2
Combine 1 cup flour and 1/8 teaspoon salt in medium bowl; cut in 4 tablespoons margarine with pastry blender or 2 knives until mixture resembles coarse crumbs.
3
Stir in cheese.
4
Add water, 1 tablespoon at a time, stirring after each addition until mixture forms a ball.
5
Wrap tightly in plastic wrap.
6
Refrigerate 30 minutes.
7
Melt remaining 2 tablespoons margarine in medium saucepan over medium heat.
8
Add remaining 1/3 cup flour; stir until well blended and bubbly.
9
Gradually add broth, stirring after each addition until well blended.
10
Stir in half-and-half; cook 5 minutes, or until thickened, stirring constantly.
11
Add bouillon, remaining 1/8 teaspoon salt and the pepper; cook and stir an additional minute, or bouillon is completely dissolved.
12
Place turkey and vegetables in 2-quart casserole dish.
13
Cover with prepared sauce; set aside.
14
Unwrap dough; place on lightly floured surface.
15
Roll out to 11-inch circle; place over ingredients in casserole dish.
16
Trim dough about 1/2 inch beyond edge of casserole dish; reserve trimmings.
17
Flute edge of crust, sealing dough to edge of dish.
18
Use small cookie cutters to cut out decorative shapes from dough trimmings.
19
Arrange on crust.
20
Cut several slits in top crust to allow steam to escape.
21
Bake 1 hour, or until golden brown.

572

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 ⅓ cups unbleached all-purpose flour, divided, ¼ teaspoon salt, divided, 6 tablespoons margarine, cold divided, ¼ cup shredded cheddar cheese, and more.

Yes, Turkey and Vegetables in Cheesy Pastry falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Turkey and Vegetables in Cheesy Pastry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions