TURKEY POT PIE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • Crust:
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2/3 cup cold Butter
  • 4 to 6 tablespoons cold water
  • Filling:
  • 1/4 cup milk
  • 1 (10 3/4-ounce) can condensed cream of chicken soup with herbs
  • 3 cups cubed 1-inch cooked turkey or chicken
  • 1 Cup Cheddar Cheese, shredded
  • 1 (16-ounce) package frozen vegetable combination (broccoli, cauliflower, carrots)
  • 1 (16-ounce) can whole potatoes, drained, quartered
  • 1/2 teaspoon dried thyme leaves
  • 1 egg, slightly beaten
  • 1 tablespoon water

Directions

  • Heat oven to 375°F.
  • Stir together 2 cups flour and 1/4 teaspoon salt in large bowl; cut in 2/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs.
  • Mix in enough cold water with fork until flour is just moistened.
  • Divide dough into thirds. Wrap one-third dough in plastic food wrap; set aside.
  • Roll out remaining two-thirds dough on lightly floured surface into 14-inch circle.
  • Gently fit into 2-quart deep-dish casserole. Trim pastry to 1-inch from edge of casserole; set aside.
  • Combine milk and soup in large bowl; mix well. Add all remaining filling ingredients except egg and 1 tablespoon water.
  • Spoon into prepared pie crust.
  • Roll reserved dough on lightly floured surface into 10-inch circle.
  • Cut into 8 (1-inch) strips with sharp knife or pastry wheel.
  • Place 4 strips, 1 inch apart, across filling in casserole.
  • Place remaining 4 strips, 1 inch apart, at right angles to strips already in place; trim strips. Fold trimmed edge of bottom pastry over strips; build up an edge.
  • Crimp or flute edges to seal.
  • Combine egg and 1 tablespoon water in small bowl; lightly brush crust with egg mixture.
  • Bake for 60 to 70 minutes or until golden brown. Let stand 10 minutes before serving.

Notes

Categories: Dairy  Dinner  Main Dish  Oven  Poultry  Savory  Savory Pie 
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