Turkey Pot Pie

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

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
Directions

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.


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Pairs Well With
Chardonnay

Rich, buttery white wine

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    This recipe is featured in:

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