Today, I am also grateful that we had a Thanksgiving meal large enough to supply us with ample leftovers, which I will be turning into pot pies a la Paula Deen today.
TURKEY POT PIE
Servings: 4 servings
Prep Time: 10 min
Cook Time: 15 min
Difficulty: Easy
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 (I'm just gonna use a can or two of canned veggies...corn, maybe peas, or mixed vegetables, or whatever is frozen downstairs)
2 cup cranberry sauce
salt and pepper to taste
Directions
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 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. 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.
Recipe Courtesy Paula Deen
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