Wednesday, April 25, 2007

What's For Dinner Wednesday - Quick and Easy Turkey Pot Pie

This is a super easy version of turkey pot pie. I cooked a turkey and had leftovers and this is how I used them up. I found that one of my pie shells was sticking and would not come out of the pan, so I took it out and rolled it between two sheets of wax paper, then laid it on top and pressed the edges with a fork and poked some vent holes on top. M and the kids thought it was delicious! Super easy too!!!

Quick and Easy Turkey Pot Pie

2 (9 inch) unbaked pie shells
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups cooked, chopped turkey meat
1 (10 ounce) can mixed vegetables, drained (Veg-All -- or one with potatoes)
1/3 cup milk

1. Preheat oven to 400 degrees F (200 degrees C). Place one pie crust in an ungreased pie dish.
2. In a medium bowl, mix the mushroom soup and milk. Stir in the turkey meat and mixed vegetables. Pour the mixture into the pie crust in the dish. Top with the other pie crust, and seal the crust edges by crimping with a wet fork.
3. Bake in the preheated oven 45 minutes, or until the crust is golden brown

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