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Deep-Dish Turkey Pot Pie

This special pot pie recipe has a buttery, flaky crust and is filled with turkey and wholesome vegetables.

Pot Pie Recipes from AlansKitchen.comMakes 6 servings

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 chicken soup
    • 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, quartered
    • 1/2- teaspoon dried thyme leaves
    • 1 - egg, slightly beaten
    • 1 - Tablespoon water


Preheat oven to 375-degrees F.

  1. 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.

  2. 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.

  3. 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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