Turkey Pot Pie: From the Kitchen of Cathy Blantik





  • 2 cups white flour
  • 1 teaspoon salt
  • 2/3 cup and 2 tablespoons shortening
  • 5 tablespoons cold water


  • 1/3 cup unsalted butter
  • 1/3 cup white flour
  • 1/3 cup chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon thyme
  • 14 ounce can chicken broth
  • 2/3 cup milk
  • 2 cups cooked turkey, chopped
  • 16 ounce package peas and carrots, frozen

  • Preheat oven to 425 degrees
  • In medium bowl, put in the flour and salt. With two knives, “cut” in the shortening until it resembles small peas
  • Add the water and mix with a large spoon until a dough begins to form. Divide the dough in half
  • On a lightly floured board, roll each half into a 9.5-inch circle. Put half into a 9-inch ungreased pie pan and set the other half aside while you prepare the filling
  • In a large stockpot, put the butter, flour, onion, salt, pepper and thyme. Cook over low heat, stirring constantly with large spoon, until mixture is smooth. Remove from heat and stir in the broth and milk
  • Heat mixture to boiling, stirring constantly and then boil and stir for one minute. Remove from heat and add the chopped turkey and the frozen peas and carrots. Mix well and then pour into the pie pan
  • Place the reserved pastry on top and tuck the edges in. Cut a slit in the top to allow the steam to escape while it’s baking
  • Cook uncovered for 30-35 minutes or until the crust is just beginning to brown. Let cool about 5-10 minutes before serving



Cathy Blatnik

Cathy is originally from Maryland, but has been living in the Midwest for more than 13 years. She has been "retired" from the paid workforce since 1996 to raise her family, which includes her husband, adult stepson, an adult daughter in college and a son in middle school. She has been baking and cooking for as long as she can remember in "Cathy's Kitchen". She is very excited to be able to share her recipes with other home cooks!

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