Turkey Pot Pie III So Tasty

Thursday, August 21, 2014

Turkey Pot Pie III

"This simple pot pie is a notable way to apply turkey leftovers and consume your greens on the same time! Cream of mushroom soup can be used in place of golden mushroom soup in the filling."

Ingredients :

2 (nine inch) unbaked pie shells
1 (10.75 ounce) can condensed golden mushroom soup
1 cup cooked, chopped turkey meat
1 (10 ounce) can blended vegetables, tired
1/3 cup milk

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H

Preheat oven to 400 stages F (2 hundred ranges C). Place one pie crust in an ungreased pie dish.
In a medium bowl, blend the mushroom soup and milk. Stir in the turkey meat and combined vegetables. Pour the mixture into the pie crust within the dish. Top with the other pie crust, and seal the crust edges via crimping with a moist fork.
Bake inside the preheated oven 45 mins, or until the crust is golden brown

Notes :

Reynolds® Aluminum foil can be used to maintain food wet, prepare dinner it flippantly, and make smooth-up simpler.

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