Name: Turkey Pot Pie
Prep time: 15 min
Cook time: 38 min
Total time: 53 min
Yield: 6
Ingredients: 1 package Premade Pie Crust (2 crusts); 2 cups Cooked and Shredded Turkey (leftover turkey works great); 2 tablespoons Butter; 1 small Onion (diced finely); 1 can Cream of Chicken Soup (10.5 ounces can); 1 cup Milk; 1 bag Frozen Mixed Vegetables (16 ounces); 1/2 teaspoon Poultry Seasoning; 1/4 teaspoon Dried Thyme Leaves; 1/2 teaspoon Salt; 1/2 teaspoon Pepper; 1 Large Egg (beaten)

Method

9 steps

Preheat the oven to 425 degrees F and line a 9 inch pie pan with one of the premade pie crusts.
Melt butter in a large skillet over medium high heat. Add diced onion and sauté until the onion is cooked and translucent.
Stir in cream of chicken soup and milk until combined. Heat the mixture until it is warmed through.
Stir in frozen mixed vegetables, cooked and shredded turkey, poultry seasoning, dried thyme leaves, salt, and pepper. Cook for 3 to 5 minutes until the vegetables are tender and the turkey is heated through.
Then pour the turkey and vegetable mixture into the pie pan over the pie crust.
Cover with the remaining premade pie crust sheet. Pinch the edges to seal, cut a few slits in the top crust, and brush the top with beaten large egg.
Bake for 35-40 minutes or until the pie is lightly browned.
Remove the pie from the oven and let it sit for 10-15 minutes.
Then it’s ready to slice, serve and enjoy!

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