Old Fashioned Pot Pie

• 1 (15 oz.) refrigerated pie crust (2 pastries)
• 1 med. onion
• 1 stick butter
• 1 (15 oz.) can mixed vegetables
• 1 (10.5 oz.) can cream of mushroom soup
• 1 (8 oz.) tub sour cream
• salt and pepper
• 1/2 tsp. sage
• 1/2 c. mushrooms, sliced (optional)
• 2 c. turkey or chicken, cooked and shredded

1. Prepare crust according to package directions (for a double crusted pie) using a 9 inch pie pan.
2. In a 2 quart pot, melt butter and saute 1/2 cup onion and 1/2 cup mushroom until soft. Add mixture of drained vegetables, mushroom soup, sour cream, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 teaspoon sage and cooked turkey.
3. Mix well and place filling into bottom of pie shell.
4. Follow package directions for topping pie with second piece of pastry.
5. Bake for 35 - 45 minutes until golden brown.
6. It may be necessary to cover loosely with foil for a portion of cooking time so crust doesn't burn.

crust, onion, butter, mixed vegetables, cream of mushroom soup, sour cream, salt, sage, mushrooms, turkey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=67592 (may not work)