This quick and easy, shortcut recipe for pot pie is great for using leftover turkey or chicken.

Turkey Pot Pie

2 cups cooked turkey or chicken

2 (10 3/4-ounce) cans condensed cream of potato soup

1 (10-ounce) package frozen mixed vegetables, thawed

1 teaspoon dried thyme

1/2 cup of milk

Salt and pepper to taste

2 frozen deep-dish pie shells, slightly thawed

1. Preheat oven to 375°F (190°C).
2. Combine all of the ingredients well. Pour into a pie shell, and cover with the second pie shell, pinch and crimp edges; make several slits in top crust to allow steam to escape.
3. Bake for 45 minutes or until golden brown and filling is bubbly.

Makes 6 servings.