Still have leftover turkey?

If you are sick of eating turkey sandwiches I have a recipe to help you use the rest of that turkey up. Matt loved it and I thought it was pretty good. I got the recipe from EveryDay Cheapskate. It was fast and easy to make.

Quick and Easy Turkey Pot Pie
2 pounds cooked turkey, chopped
1 15-ounce can mixed vegetables with liquid
1 10.75-ounce can condensed cream of potato soup
1/4 cup milk
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
salt to taste
pastry for a 9-inch double crust pie

Preheat oven to 350 F. Line a 9-inch pie plate with favorite pastry. Bake for about 10 minutes. Remove from oven and set aside. In a large bowl, combine turkey, vegetables, potato soup and milk. Season with pepper, thyme, parsley and salt to taste. Pour filling into pie shell. Cover with top crust. Seal edges and cut several slits in the top to allow steam to escape.

Bake in the preheated oven for 25 to 30 minutes, or until golden brown. Servings: 6.

Cook’s notes: While a double crust is traditional for pot pie you can skip the bottom crust entirely and top your pie with several sheets of phyllo or “fillo” pastry (in the frozen foods case) or with your favorite biscuits. An excellent choice for canned vegetables is Veg-All.