Family-Style Turkey Potpie

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cold butter
3/4 to 1 cup cold water
4 cups cubed cooked turkey
2 cups (8 ounces) shredded Monterey Jack cheese
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
1 can (4 ounces) chopped green chilies, drained
1 small onion, finely chopped
2 green onions, sliced

In a large bowl, combine the flour, baking powder and salt. Cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Turn onto a lightly floured surface; knead 10–12 times or until smooth.

Set aside a third of the dough. Roll remaining dough into a 15-by-11-inch rectangle. Transfer to an ungreased 11-by-7-by-2-inch baking dish.

In a bowl, combine turkey, cheese, soup, sour cream, onion, chilies and green onions. Spoon into crust. Roll out reserved dough; make a lattice crust. Place over filling; trim and flute edges. Bake at 400 degrees for 45–50 minutes or until crust is golden brown and filling is bubbly.

Yield: 6 servings