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.
Cutting the puff pastry with a fluted-wheel creates elegant edges.
-Good substitutions for Cheddar cheese soup are cream of chicken soup and cream of mushroom soup.
