Wednesday, January 4, 2017
Turkey Pot Pie
I hope you saved some turkey from the holidays, if not there's always a good time to cook another turkey. Cut up leftover turkey and add veggies and a fresh pie crust and you have the best Turkey Pot Pie ever.
What you need:
1 recipe pastry for a 9 inch double crust pie
2 cups cubed cooked turkey
2 cups frozen mixed vegetables, thawed
2 tablespoons chopped onion
3 cloves minced garlic
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
How to make it:
Preheat oven to 400 degrees F (200 degrees C). Line bottom of pie pan with crust. In a skillet saute the chopped onion and garlic until slightly soft and set aside I used butter to saute these
Mix together the turkey or chicken, mixed vegetables, onion, soup and milk. Pour into pie crust, cover with top crust and crimp edges.
Poke holes in top crust and bake for 40 to 50 minutes.
This is so creamy and tasty