Turkey Pot Pie
This easy shortcut recipe for pot pie is a delicious use of leftover holiday turkey.
2 cups cooked turkey
2 (10.75-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 and ground black pepper, to taste
2 frozen deep-dish pie shells, slightly thawed
- Preheat oven to 375°F (190°C).
- 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.
- Bake for 45 minutes or until golden brown and filling is bubbly.
Makes 6 servings.