After-Christmas Turkey Potpie

Submitted by ElizabethKnicely

"Need ways to use up leftover turkey? That is what I like to do. The cubed poultry, tender vegetable and herbs encased in a flaky crust is a favorite at our house."

 

• Ready In: 1hr 35mins
• Ingredients: 12
• Yields: 1 pie
• Serves: 6

ingredients

• 1 cup sliced carrot
• 1 cup chopped onion
• 1⁄2 cup chopped celery
• 1⁄2 teaspoon dried thyme
• 1⁄8 teaspoon pepper
• 3 tablespoons butter or 3 tablespoons margarine
• 2 cups cubed coked turkey
• 1 tablespoon all-purpose flour
• 1 (10 3/4 ounce) can condensed golden mushroom soup, undiluted
• 1 cup frozen cut green beans, cooked and drained
• 1 pastry for double-crust pie (9 inches)
• 1 tablespoon milk

directions

1. In a skillet, saute carrots, onion, celery, thyme and pepper in butter until vegetables are crisp-tender. In a large resealable plastic bag, combine turkey and flour; shake to coat. 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.