Turkey Pot Pie

Make 4 servings.

Ingredients :
  • 1 sheet frozen puff pastry 
  • 1/2 cup milk 
  • 1 egg, beaten 
  • 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 cranberry sauce 
  • salt and pepper to taste

Directions :
  1. Preheat oven to 350 degrees.
  2. 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.
  3. In a large saucepan heat the milk and soups. Stir in turkey, onion, squash, cranberries and salt and pepper. Bring mixture to a boil. In an oven-proof pot, fill with mixture and top with the pre-cooked lattice square.
  4. Bake at 350 degrees 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.