School Foodservice Turkey Pot Pie Recipe - National Turkey Federation

Ingredients

• 4 lbs all purpose flour
• 1 tbsp salt
• 2-1/4 lbs shortening
• 2 c cold water
• 12-3/4 lbs COOKED TURKEY, diced
• 7-1/2 lbs frozen mixed vegetables
• 1-1/4 lbs margarine
• 2-1/2 lbs celery, chopped
• 2-1/2 lbs fresh onion, chopped
• 1-1/4 lbs all purpose flour
• 1-3/4 Gallons TURKEY STOCK
• 1/4 c dried tarragon leaves
• 1 tbsp black pepper
• 1 tbsp poultry seasoning
• 3 Large eggs beaten with 3 tbsp cold water