Turkey Pot Pie
- 2 c. cooked turkey
- 1 c. chopped onions
- 1 c. chopped celery
- 1 can cream of mushroom soup
- 2 cans (16 oz.) mixed vegetables, drained
- 1/2 c. skim milk
- 2 Tbsp. flour
- In a large bowl mix all the ingredients and set aside.
- Then use my Never Fail Pie Crust recipe and make 2 pie crusts.
- (The recipe makes 3 crusts, you can save the remaining dough in a Ziploc bag.
- It will keep for days in refrigerator, or you can go ahead and roll out crust in an aluminum pie pan and put in plastic bag and freeze for later use).
- Use a deep pie pan.
- Spray with nonstick spray.
- Lay first crust, then pour in turkey mixture. Then fold top crust and make 3 cuts 1 1/2 inches long at a slant. Move 1/2-inch on each side and repeat.
- Then open crust and lay over the top.
- Gently go around the pie and tuck the top crust behind the bottom crust.
- Use fork and press together or finger fan around crust.
- Bake in 400u0b0 oven for 30 minutes or until browned.
turkey, onions, celery, cream of mushroom soup, mixed vegetables, milk, flour
Taken from www.cookbooks.com/Recipe-Details.aspx?id=863119 (may not work)