Turkey Pot Pie

Turkey Pot Pie

Community Classics .
Edited on Aug 12, 2004

What to do with that left over Thanksgiving turkey.


Enough Pie crust to make 2 full pies.
2 cups chopped turkey
2 frozen pkgs mixed vegetables
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup.
Carnation evaporated milk.


Make pie crust according to directions. Separate into two pieces. Roll out one piece to fit a rectangular 9 x 13 casserole dish. Place dough in dish and press bottom and sides against dish.
Rinse frozen vegetables in hot water until all ice pieces are melted. Drain well.
In mixing bowl place vegetables, turkey and soups and mix thoroughly. Once mixed pour in casserole dish over pie curst. Roll out second piece of pie dough and place over top of mixture and press and seal bottom crust and top crust sides against dish.
Brush carnation evaporated milk over entire top crust until moist. Pierce crust with fork or knife to create vent holes.
Put in 350 degree pre-heated oven and bake for 45 minutes or until crust is golden.
Let stand about 10-15 minutes before serving.
Serve with cranberry sauce.

Not a NESTLÉ®-tested recipe.

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