This meal had been in the making for a few weeks now, using up the meager turkey scraps that I had brought home from Thanksgiving. This is another one of those meals that came from my mom. Could it be anymore easier? This just invokes those warm and fuzzy feelings that the fall offers me. Tailgating, the upcoming holiday season, friends, family, baking? Wonderful.
Turkey Pot Pie
Turkey (As much as you want, I used maybe 3/4 of a cup), shredded
1 can Veg-Al
1 can Cream of Potato Soup
3/4 cup milk
2 frozen pie crusts (deep dish)
Preheat oven to 350. Mix everything together in a bowl, then heat over medium-high heat until boiling. Pour the mixture into your pie crust. Top one crust with the other (I had some trouble here because my top crust was too thawed out and stuck to the pie tin). Place the pot pie on top of a baking sheet to catch any drips. Bake 45 minutes – 1 hour, or until crust is brown. We were extra hungry, so after 45 minutes, I just broiled the top of the pie.
Delicious!
