Turkey and Vegetables in Cheesy Pastry

• 1 13 cups unbleached all-purpose flour, divided
• 14 teaspoon salt, divided
• 6 tablespoons margarine, cold divided
• 14 cup shredded cheddar cheese
• 2 tablespoons water
• 1 (14 ounce) can chicken broth
• 1 cup half-and-half
• 1 tablespoon chicken bouillon granule
• 18 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.

flour, salt, margarine, cheddar cheese, water, chicken broth, chicken bouillon granule, ground black pepper, turkey, carrots

Taken from www.food.com/recipe/turkey-and-vegetables-in-cheesy-pastry-387178 (may not work)