Most Delicious Turkey Pot Pie

My mom sent me a recipe for Chicken Pot Pie that looked REALLY tasty... I had leftover turkey so used that and tweaked the ingredients to my family's taste.....DELICIOUS!!!









2 cups cooked and diced skinless turkey meat(or chicken or even beef if you want)
2 medium carrots, chopped fine
1 cup frozen peas
1 stalk celery, chopped fine
1/2 medium yellow onion, chopped fine
2 cans condensed cream of potato soup(HOMEMADE is best and SUPER EASY!!)
3/4 cup milk
1/2 tsp basil
1/2 tsp oregano
salt and pepper to taste

Crust:
1 1/2 cups sifted flour
1/2 tsp salt
1/2 cup COLD butter flavor shortening(Crisco is best! Generic just doesn't turn out as good)
1/4 cup ice water

1 egg white, lightly beaten

Preheat oven to 400




In a large bowl combine, turkey, vegetables, soup, milk and seasonings.( you can sautee the veggies first if you like them a little softer)

Mix well and Transfer to a 8x11 casserole dish

Prepare crust:
Using a food processor is the BEST way to do pie crust. For a perfect pie crust the ingredients NEED to stay cold and cutting with a processor speeds things up and eliminates the heat from your hands!
Combine flour, salt and shortening and pulse until the mix resembles pea size gravel.

SLOWLY add ice water pulsing until the dough holds together... YOU MAY NOT NEED IT ALL
Turn dough onto a floured surface and gather quickly into a ball.....

I prefer to roll dough between two pieces of wax paper to prevent sticking on my rolling pin and aid in transfer.
Roll to a 9 x 12 rectangle

Remove top wax sheet and Gently place dough over the casserole dish,

Remove the wax paper and seal/trim/tuck your edges.
--It can be made to this point and refrigerated covered in plastic wrap. Pull out of the fridge for 30 minutes prior to cooking.--

Since there is no bottom crust I think it would freeze well here too. Just give it 24 hours to defrost (dont worry if the crust "looks" soggy it will crisp up as it bakes)

Cut 3 slits for ventilation and brush with beaten egg white









Bake  until golden brown and bubbling 40-45 minutes. Let stand 10 minutes before serving