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After-Christmas Turkey Potpie

Source of Recipe


Lori






List of Ingredients



• 1 cup sliced carrots
  
• 1 cup finely chopped onion
  
• 1/2 cup chopped celery
  
• 1/2 teaspoon dried thyme
  
• 1/8 teaspoon pepper
  
• 3 tablespoons butter or margarine
  
• 2 cups cooked cubed turkey
  
• 1 tablespoon all-purpose flour
  
• 1 can (10-3/4 oz.) condensed golden mushroom soup, undiluted
  
• 1 cup frozen cut green beans, cooked and drained
  
• Pastry for double-crust pie (9 inches)
  
• (I use prepared, refridgerated pie crusts)
  
• 1 tablespoon milk
  






Instructions



1. In a skillet, saute carrots, onion, celery, thyme, and pepper in butter until vegetables are crisp-tender. In a large resealable bag, combine turkey and flour; shake to coat. Add turkey, soup, and green beans to the vegetable mixture; mix well. Line a 9-inch pie plate with bottom crust. Add turkey mixture. Roll out remaining pastry to fit top of pie; seal and flute edges. Cut slits in pastry. Brush with milk. Cover edges loosely with foil. Bake at 350 F for 55-65 minutes or until golden brown. Serve warm. Yield: 6 servings.