Deli turkey pot pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Two 1/2 inch thick slices; (about 1 pound) deli | ||
| ; turkey, diced | ||
| 1 | can | Mixed vegetables; drained (15 ounces) |
| 1 | can | Condensed cream of chicken soup; (10 3/4 ounces) |
| ½ | cup | Milk |
| ¼ | teaspoon | Onion powder |
| ¼ | teaspoon | Black pepper |
| 1 | pack | Refrigerated pie crusts; (2 crusts) (15 |
| ; ounces) | ||
Directions
Preheat the oven to 400 degrees F. In a large bowl, combine all the ingredients except the pie crust; mix well. Unfold one pie crust and place in a 9-inch deep-dish pie plate, pressing the crust firmly into the plate.
Spoon the turkey mixture into the crust. Unfold the second pie crust and place over the turkey mixture. Pinch together and trim the edges to seal then flute, if desired. Using a sharp knife, cut four 1-inch slits in the top. Bake for 35 to 40 minutes, or until heated through and the crust is golden. Allow to sit for 10 minutes before serving.
Converted by MC_Buster.
NOTES : 4 to 6 servings
Converted by MM_Buster v2.0l.