Deep-Dish Turkey Pot Pie
This special pot pie recipe has a
buttery, flaky crust and is filled with turkey and wholesome vegetables.
Preparation time: 45 min
Baking time: 1 hr
- Crust Ingredients:
- 2 - cups all-purpose flour
- 1/4 - teaspoon salt
- 2/3 - cup cold Butter
- 4 to 6 - Tablespoons cold water
- Filling Ingredients:
- 1/4 - cup milk
- 1 - can (10 3/4-ounce) condensed cream of
- 3 - cups cubed 1-inch cooked turkey
- 4 - ounces (1 cup) Cheddar Cheese, shredded
- 1 - package (16-ounce) frozen vegetable
combination (broccoli, cauliflower, carrots)
- 1 - can (16-ounce) whole potatoes, drained,
- 1/2- teaspoon dried thyme leaves
- 1 - egg, slightly beaten
- 1 - Tablespoon water
Preheat oven to 375-degrees 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 and 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.
In a large bowl, combine milk and soup and mix
well. Add turkey or chicken, cheese, vegetables,
potatoes, thyme. 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 and trim strips.
Fold trimmed edge of bottom pastry over strips and
build up an edge. Crimp or flute edges to seal. In a small bowl, combine egg and 1 tablespoon
water. Lightly brush crust with egg mixture. Bake for 60 to 70 minutes or until golden
brown. Let stand 10 minutes before serving.
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