Deep-Dish Turkey Pot Pie

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

Ingredients:

Crust:

2 cups all-purpose flour

1/4 teaspoon salt

2/3 cup cold Land O Lakes® Butter

4 to 6 tablespoons cold water

Filling:

1/4 cup milk

1 (10 3/4-ounce) can condensed cream of chicken soup

3 cups cubed 1-inch cooked turkey or chicken

4 ounces (1 cup) shredded Cheddar Cheese

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 Land O Lakes® All-Natural 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. 

 

Source: loldev.collemcvoy.com