Thick 'N Hearty Turkey Pot Pie
Source of Recipe
A savory turkey pie, great for leftover turkey
List of Ingredients
2 cups Honeysuckle White Breast Strips, cooked and diced or use 2 cups Honeysuckle White Thighs, cooked and diced (or use leftover turkey)
1 cup frozen mixed vegetables (we prefer corn, peas, carrots and potato)
1/4 teaspoon salt
1/4 teaspoon pepper
1 (10 1/2-ounce) can condensed cream of mushroom or cream of potato soup
3/4 cup skim milk
1 tablespoon Miracle Whip light
Pastry for 9-inch double crust pie
Mix all ingredients together in medium bowl. Pour into unbaked, prepared pie shell. Cover with a second prepared pie shell and flute the edges, sealing the top crust to the bottom crust. Vent crust with a sharp knife or fork tines several times to allow steam to escape.
Bake at 350°F for 30 to 40 minutes until crust is golden brown.
Makes 5 servings.