Lunch: Turkey Pot Pie

A great way to use leftovers from Thanksgiving!

Ingredients

1 sheet frozen puff pastry
1/2 cup milk
1 egg, beaten
2 (11 oz) cans condensed cheddar cheese soup
2 (10.75 oz) cans cream of celery soup
1 large turkey, skinned, cooked, boned and cubed
2 medium onions, diced
2 cups cooked butternut squash, diced
2 cups cranberry sauce
salt and pepper, to taste

Instructions

Preheat oven to 350 °.
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.
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. Bake at 350 ° for 5 minutes until bubbly and puff pastry is deep golden brown.

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