grandma's leftover turkey pot pie

Ingredients

• Servings: 1
• 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

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 45 mins


• 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.