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Ingredients

2 ½ cups all-purpose flour ½ teaspoon salt 1 cup chilled solid vegetable shortening 6 tablespoons ice water, or as needed 3 cups cubed cooked turkey ½ small onion, chopped 1 (10.75 ounce) can cream of potato soup 1 (10.75 ounce) can cream of chicken soup ½ (10.75 ounce) can water 2 (15 ounce) cans mixed vegetables, drained salt and pepper to taste

Nutrition Info

559.3 calories carbohydrate: 45 g cholesterol: 44.5 mg fat: 31.7 g fiber: 5.7 g protein: 22.5 g saturatedFat: 8.3 g servingSize: - sodium: 911.5 mg sugar: 0.8 g transFat: : - unsaturatedFat: : -

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

1 10-inch deep dish pie

Easy recipe for a warm winter meal. This recipe makes enough to fill a 10-inch cast iron pan just like my Grandma used to do.