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Leftover Turkey Pot Pie

(From Our December 2015 Newsletter - Grandma C.)

Ingredients

• 2 cups leftover Turkey (white and dark meat)


• 1 cup celery, thinly sliced


• 1 medium onion, chopped


• 1 pkg frozen mixed vegetables


• 1 can Cream of Chicken soup


• ½ cup sour cream


• 1 TBSP dried parsley flakes


• Salt and Pepper

Saute' onion and celery in 1 tbsp butter or margarine for 3 to 4 minutes.  Add turkey meat and stir.

Add cream of chicken soup, sour cream, parsley flakes, mixed vegetables and salt and pepper.  Stir and simmer on low for 8-10 minutes.

While the mixture is simmering, open one pie crust and roll out to desired thickness and width.  Press into pie pan, trim edges.

Pour turkey mixture into crust.  Roll out remaining pie crust.  Lay on top of pie and trim excess crust.

With a fork, press the edges together.  Make one criss-cross cut in center (top) of pie crust, about 1 inch.  Gently pierce the top crust with a fork approx four times to vent.

Bake in 350 degree oven for approx 30-35 minutes or until crust is golden brown.  Let stand for 5 minutes to settle, then serve!