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Grandma's Leftover Turkey Pot Pie The Best Recipes

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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."

Ingredients :

  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup chilled solid vegetable shortening
  • 6 tablespoons ice water, or as needed
  • 3 cups cubed cooked turkey
  • 1/2 small onion, chopped
  • 1 (10.75 ounce) can cream of potato soup
  • 1 (10.75 ounce) can cream of chicken soup
  • 1/2 (10.75 ounce) can water
  • 2 (15 ounce) cans mixed vegetables, drained
  • salt and pepper to taste

Instructions :

Prep : 20M Cook : 8M Ready in : 1H45M
  • 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.

Notes :

  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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