Grandma's Leftover Turkey Pot Pie

Ingredients

• 10.8 ounce cream of chicken soup canned
• 10.8 ounce condensed cream of potato soup canned
• 2.5 cups flour all-purpose
• 30 ounce savory vegetable mixed drained canned
• 0.5 small onion chopped
• 0.5 teaspoon salt 
• 10 servings salt and pepper to taste
• 1 cup shortening chilled
• 3 cups turkey cubed cooked
• 10.8 ounce water canned

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• plastic wrap
• pastry cutter

Directions

1. Whisk together the flour and 1/2 teaspoon of salt in a bowl.
2. Cut the shortening into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs.
3. Drizzle the ice water, about 1 tablespoon at a time, over the mixture and gently work the water into the dough with your fingers.
4. 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.
5. Preheat oven to 375 degrees F (190 degrees C).
6. 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.
7. Cut the dough in almost equal halves.
8. Roll the larger piece into a circle on a floured work surface and fit into a 10-inch cast-iron skillet.
9. Roll out the smaller piece into a circle to fit the top.
10. Pour the hot turkey filling into the bottom crust.
11. 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.
12. Bake in the preheated oven until the crust is golden brown, about 45 minutes.