Very soon we will all have leftover turkey and will be needing some "leftover" ideas.
Who doesn't love a freshly baked pot pie?
Two 9-inch pie crusts
2 T. onion, chopped
1 to 2 t. oil
2 c. cooked turkey, cubed
2 c. frozen mixed vegetables,thawed
10 and 3/4 oz. can cream of chicken soup (one can)
1/2 c. milk
Line a 9" pie plate with one pie crust; set aside. In a skillet over medium heat, sauté onion in oil until slightly soft. Stir in turkey,vegetables, soup and milk; pour into pie crust. Cover with remaining crust; crimp edges and cut vents in top crust. Bake at 400 degrees for 40 to 50 minutes, until bubbly and golden. Serves 6.
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