Turkey Pot Pie (Paula Deen) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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:
1. Preheat oven to 350 degrees F.
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 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.
4. Cook's Note:
5. -Cutting the puff pastry with a fluted-wheel creates elegant edges.
6. -Good substitutions for Cheddar cheese soup are cream of chicken soup and cream of mushroom soup.
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