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This special pot pie recipe has a buttery, flaky crust and is filled with turkey and wholesome vegetables.
Heat oven to 375°F.
Stir together 2 cups flour and 1/4 teaspoon salt in 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 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 bowl; lightly brush crust with egg mixture. Bake 60-70 minutes or until golden brown. Let stand 10 minutes before serving.
Dietary Fiber: 5g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/46
© 2014 Land O'Lakes, Inc.
Every year around this time, I start to panic a little. How am I ever going to decide what cookies to bake for the holiday season?! Do I stick with the classics or try something new? How many can we eat at our house (more than I care to admit…but cookies count as part of a balanced breakfast, right?) Without self-restraint, I could probably make a dozen different kinds!
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