Grandma's Leftover Turkey Pot Pie
Grandma's Leftover Turkey Pot Pie might be a good recipe to expand your main course recipe box. Watching your figure? This dairy free recipe has 439 calories, 14g of protein, and 25g of fat per serving. This recipe serves 10. This recipe covers 17% of your daily requirements of vitamins and minerals. Head to the store and pick up solid vegetable shortening, salt, flour, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 45 minutes.
Instructions
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.