Turkey Pot Pie

By á-174942

Ingredients

• Flour for dusting
• 1 sheet frozen puff pastry
• 1 egg beaten
• 1/2 cup milk
• 2 cans condensed Cheddar cheese soup - (11 oz ea)
• 2 cans cream of celery soup - (10 3/4 oz ea)
• 1 large turkey skinned, cooked, boned and cubed
• 2 medium onions diced
• 2 cups cooked butternut squash diced
• 2 cups cranberries
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

Preheat oven to 350 degrees.

To make the crust, dust surface with flour. Cut 1 sheet of frozen puff pastry into 1-inch strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Mix egg and milk together and brush onto each lattice square. Bake for 5 minutes. Dough will rise and turn light golden brown. Set aside until ready to assemble pies.

In a large saucepan heat the soups. Stir in turkey, onion, squash, cranberries, salt and pepper. Bring mixture to a boil. In an oven-proof dish, fill with mixture and top with the pre-cooked lattice square. Bake for 5 minutes until bubbly and puff pastry is deep golden brown.

This recipe yields 4 servings.

Cook's Note:
• Cutting the puff pastry with a fluted-wheel creates elegant edges.
• Good substitutions for Cheddar cheese soup are cream of chicken soup and cream of mushroom soup.