Turkey Potpie

This is fun to make and you will be rewarded with the delicious results!

and you can use your left-over turkey for it too...

Crust Ingredients:
2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup cold butter
4 to 6 tablespoons cold water

Filling Ingredients:

1/4 cup milk
1 (10 3/4-ounce) can condensed cream of chicken soup
3 cups cubed 1-inch cooked turkey or chicken
4 ounces (1 cup) cheddar cheese , shredded
1 (16-ounce) package frozen vegetable combination (broccoli, cauliflower, carrots)
1 (16-ounce) can whole potatoes, drained, quartered
1/2 teaspoon Watkins thyme

1 egg, slightly beaten
1 tablespoon water

Watkins Pepper ( to taste)

Heat oven to 375°F. Stir together 2 cups flour and 1/4 teaspoon salt in large bowl; cut in 2/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in enough cold water with fork until flour is just moistened. Divide dough into thirds. Wrap one-third dough in plastic food wrap; set aside. Roll out remaining two-thirds dough on lightly floured surface into 14-inch circle. Gently fit into 2-quart deep-dish casserole. Trim pastry to 1-inch from edge of casserole; set aside. Combine milk and soup in large bowl; mix well. Add all remaining filling ingredients except egg and 1 tablespoon water. Spoon into prepared pie crust. Roll reserved dough on lightly floured surface into 10-inch circle. Cut into 8 (1-inch) strips with sharp knife or pastry wheel. Place 4 strips, 1 inch apart, across filling in casserole. Place remaining 4 strips, 1 inch apart, at right angles to strips already in place; trim strips. Fold trimmed edge of bottom pastry over strips; build up an edge. Crimp or flute edges to seal. Combine egg and 1 tablespoon water in small bowl; lightly brush crust with egg mixture. Bake for 60 to 70 minutes or until golden brown. Let stand 10 minutes before serving.