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After-Christmas Turkey Potpie

Need ways to use up leftover turkey? This is what I like to do. The cubed poultry, tender vegetables and herbs encased in a flaky crust is a favorite at our house.
  • Total Time
    Prep: 30 min. Bake: 55 min.
  • Makes
    6 servings

Ingredients

  • 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
  • 2 cups cubed cooked turkey
  • 1 tablespoon all-purpose flour
  • 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
  • 1 cup frozen cut green beans, cooked and drained
  • Pastry for double-crust pie (9 inches)
  • 1 tablespoon milk

Directions

  • 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° for 55-65 minutes or until golden brown. Serve warm.

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