Image via Wikipedia It's that time of year again, "what to do with leftover turkey?" We always cook two birds, so there are plenty of leftovers. A friend of mine shared her chicken pot pie recipe this summer and I adapted it to turkey. Baking the bottom crust keeps it from getting soggy and using the bigger size of creamed soup makes it juicier.
Turkey (or Chicken) Pot Pie
2 refrigerator pie shells (not frozen)
1-15 oz. can Campbell's cream of chicken soup (or two smaller cans)
1-15 oz. can mixed vegetables, drained
1-15 oz. can diced potatoes, drained - or -
2 medium potatoes, diced and boiled
1 cup frozen peas
2 cups cooked turkey or chicken, chopped fine
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. parsley
1 tsp. paprika
Preheat oven to 375 (or package directions.) Line one pie pan with pastry shell and prick lightly with fork. Bake shell about 8 minutes or until lightly browned. Remove from oven.
In medium bowl, combine cream soup, vegetables and meat, stirring well to combine. Add spices and stir well to blend. Pour into baked pie shell. Lay remaining pie shell over top and crimp edges. Cut a few small slits in top crust. Bake about 30 minutes until pie is golden brown and filling is hot.
Serves 4-6.
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