Turkey Pot Pie

Make 4 servings.

Ingredients :

• 1 sheet frozen puff pastry 
• 1/2 cup milk 
• 1 egg, beaten 
• 2 11-ounce cans condensed cheddar cheese soup 
• 2 10 3/4-ounce cans cream of celery soup 
• 1 large Turkey skinned, cooked, boned and cubed 
• 2 medium onions, diced 
• 2 cup cooked butternut squash, diced 
• 2 cup cranberry sauce 
• salt and pepper to taste

Directions :

1. Preheat oven to 350 degrees.
2. To make the crust, dust surface with flour. Cut 1 sheet of frozen puff pastry into 1-inch strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Mix egg and milk together and brush onto each lattice square.  Bake for 5 minutes.  Dough will rise and turn light golden brown.  Set aside until ready to assemble pies.
3. In a large saucepan heat the milk and soups. Stir in turkey, onion, squash, cranberries and salt and pepper. Bring mixture to a boil. In an oven-proof pot, fill with mixture and top with the pre-cooked lattice square.
4. Bake at 350 degrees for 5 minutes until bubbly and puff pastry is deep golden brown.

Cook�s Note: 

• Cutting the puff pastry with a fluted-wheel creates elegant edges.
• Good substitutions for cheddar cheese soup are cream of chicken soup and cream of mushroom soup.

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