Turkey Pot Pie

• Flour, for dusting
• 1 sheet frozen puff pastry
• 1 egg, beaten
• 1/2 cup milk
• 2 (11-ounce) cans condensed Cheddar cheese soup
• 2 (10 3/4-ounce) cans cream of celery soup
• 1 large turkey skinned, cooked, boned and cubed
• 2 medium onions, diced
• 2 cup cooked butternut squash, diced
• 2 cup cranberries
• Salt and pepper

1. Preheat oven to 350 degrees F.
2. To make the crust, dust surface with flour.
3. Cut 1 sheet of frozen puff pastry into 1-inch strips, 8 inches long.
4. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie.
5. Mix egg and milk together and brush onto each lattice square.
6. Bake for 5 minutes.
7. Dough will rise and turn light golden brown.
8. Set aside until ready to assemble pies.
9. In a large saucepan heat the soups.
10. Stir in turkey, onion, squash, cranberries, salt and pepper.
11. Bring mixture to a boil.
12. In an oven-proof dish, fill with mixture and top with the pre-cooked lattice square.
13. Bake for 5 minutes until bubbly and puff pastry is deep golden brown.
14. -Cutting the puff pastry with a fluted-wheel creates elegant edges.
15. -Good substitutions for Cheddar cheese soup are cream of chicken soup and cream of mushroom soup.

flour, pastry, egg, milk, cheddar cheese soup, cream of celery soup, turkey skinned, onions, butternut squash, cranberries, salt

Taken from www.foodnetwork.com/recipes/paula-deen/turkey-pot-pie-recipe.html (may not work)