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

1. In a large bowl mix all the ingredients and set aside.
2. Then use my Never Fail Pie Crust recipe and make 2 pie crusts.
3. (The recipe makes 3 crusts, you can save the remaining dough in a Ziploc bag.
4. 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).
5. Use a deep pie pan.
6. Spray with nonstick spray.
7. 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.
8. Then open crust and lay over the top.
9. Gently go around the pie and tuck the top crust behind the bottom crust.
10. Use fork and press together or finger fan around crust.
11. 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)