1 cup sliced carrots
1 cup finely chopped onion
1/2 cup chopped celery
1/2 teaspoon dried thyme
1/8 teaspoon pepper
3 tablespoons butter or margarine
2 cups cubed cooked turkey
1 tablespoon all-purpose flour
1 (10.75 ounce) can condensed golden mushroom soup, undiluted*
1 cup frozen cut green beans, cooked and drained*
1 Pastry for double-crust pie (9 inches)*
1 tablespoon milk
In a skillet, saute carrots, onion, celery, thyme and pepper in
butter until vegetables are crisp-tender. In a large resealable
plastic bag, combine turkey
and flour; shake to coat. Add turkey, soup and green beans to the
vegetable mixture; mix well. Line a 9-in. pie plate with bottom
crust. Add turkey mixture.
Roll out remaining pastry to fit top of pie; seal and flute
edges. Cut slits in pastry. Brush with milk. Cover edges loosely
with foil. Bake at 350 degrees F
for 55-65 minutes or until golden brown. Serve warm. Makes
about 6 servings.
*You can also substitute a can of cream of chicken or mushroom
soup also, with cream of potato. Tweak it to your liking. I
tend to like a lot of gravy in mine.
*Can substitute green peas.
*Deep dish pie crust if you want…this recipe will fill it, if
Shared With Our Recipe List By: Ola Fleming
Join the list at http://Chitterlings.com