Easy Home Made Turkey Pot
Pie
by Renita Sims
Ingredients:
1 pack of Deep Dish Pie Shells
(2 per pack)
1 small
can Cream of Chicken Soup
1 small
can of Veg-All mixed vegetables (or your favorite brand)
3
cups of chopped cooked *turkey (add more or less meat according to
preference
¾ cup of the broth from cooked
turkey (optional)
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Assemble all ingredients.
Preheat oven to 350 degrees.
Leave pie shells on counter at room temperature until completely unthawed.
In a large mixing bowl, add soup, Veg-All mixed vegatables,
turkey, and broth. Stir until contents are mixed.
Pour
mixture into one of the pie shells. You may have extra; however, be careful not to overload shell.
Carefully remove remaining pie shell from pan and place on top. It will overlap, but
that’s O.K.
Take a knife and cut the extra crust
from the edges of pan.
With a fork, press the edges of the
upper and lower crusts together. Then pierce the middle of the pie with the fork three times.
Bake on middle rack for about 20 - 30 minutes, until crust is a golden brown and contents
of pie are hot & bubbly.
You may want
to place foil underneath the pie to catch overflow of juices.
Let
pie set for 5 minutes. Serve hot and enjoy.
This recipe
is an excellent way to use the leftover Thanksgiving turkey!
* can
substitute with chicken
