Grandma's Leftover Turkey Pot Pie Recipe

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.