Turkey Pot Pie

Flour, for dusting

1 sheet frozen puff pastry

1 egg, beaten

1/2 C. 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, finely diced

2 C. cooked butternut squash, diced

2 C. cranberries

Salt and pepper

Preheat oven to 350 degrees F.

To make the crust, dust surface with flour. Cut 1 sheet of frozen puff pastry into 1-inch strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Mix egg and milk together and brush onto each lattice square. Bake for 5 minutes. Dough will rise and turn light golden brown. Set aside until ready to assemble pies.

In a large saucepan heat the soups. Stir in turkey, onion, squash, cranberries, salt and pepper. Bring mixture to a boil. In an oven-proof dish, fill with mixture and top with the pre-cooked lattice square. Bake for 5 minutes until bubbly and puff pastry is deep golden brown.

Helpful Tip: Cutting the puff pastry with a fluted-wheel creates elegant edges.