Turkey Pot Pie
2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup cold Butter
4 to 6 tablespoons cold water
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
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.