GRANDMA'S LEFTOVER TURKEY POT PIE
Easy recipe for a warm winter meal. This recipe makes enough to fill a 10-inch cast iron pan just like my Grandma used to do.
Provided by Laura Adams
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Turkey Pot Pie Recipes
Time 1h45m
Yield 8
Number Of Ingredients 11
Steps:
- Whisk together the flour and 1/2 teaspoon of salt in a bowl. Cut the shortening into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs. Drizzle the ice water, about 1 tablespoon at a time, over the mixture and gently work the water into the dough with your fingers. Add more water as needed until you can gather the dough together in a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- In a saucepan, mix together the turkey, onion, cream of potato soup, cream of chicken soup, water, and mixed vegetables. Bring the mixture to a boil; reduce heat and allow to simmer while you prepare the crust.
- Cut the dough in almost equal halves. Roll the larger piece into a circle on a floured work surface and fit into a 10-inch cast-iron skillet. Roll out the smaller piece into a circle to fit the top. Pour the hot turkey filling into the bottom crust. Place top crust over the filling, crimp the two crusts together with a fork, and cut several slits in the top with a sharp knife.
- Bake in the preheated oven until the crust is golden brown, about 45 minutes.
Nutrition Facts : Calories 559.3 calories, Carbohydrate 45 g, Cholesterol 44.5 mg, Fat 31.7 g, Fiber 5.7 g, Protein 22.5 g, SaturatedFat 8.3 g, Sodium 911.5 mg, Sugar 0.8 g
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