Ingredients

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

Instructions

Preheat oven to 350 degrees F.

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.

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.