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Turkey Pot Pie
by Janna Gordon
serves: 6
  I make this as a follow-up to a roasted turkey. Great for dinner and lunches.
Ingredients:
  4 Med   Golden Potatos
  1 Bag   Mixed Vegetables (thawed)
  2 Cups   Cooked Turkey
  1 Can   Condensed Chicken Soup
  1/4 Cup   Onion
  1 Pk   Refrigerated Pie Crust (2)
  1 Tsp   Poultry Seasoning
  1/2 Tsp   Salt
  1/4 Tsp   Pepper
  1/2 Cup   Water
  1 Can   Chicken Broth
Directions:
  1) Preheat oven to 350 degrees.
2) Place one pie crust into 9 inch deep dish pie pan.
3) Peel and chop potatos into 1 inch cubes.
4) Boil potato and onion in 1/2 can broth in medium pan for 15 minutes. Add additional broth or water if needed.
5) Add can of condensed chicken soup and mix.
6) Add and combine chopped turkey, bag of mixed vegetables (thawed), poultry seasoning, salt and pepper. Mixture should be thick.
7) Add turkey and vegetable mixture to pie dish.
8) Cover with remaining pie crust and pinch edges shut.
9) Take knife and add slits to allow steam to escape during baking. Cover edges of pie with aluminum foil.
10) Bake for 20 minutes. Remove foil and bake an additional 10 minutes until pie crust is golden brown and bubbling.