-
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.
