A Little Turkey Goes A Long Way

Most times, I make some great little enchiladas with my leftover turkey, but I was in the pie crust making spirit. So a little turkey, some frozen peas, canned carrots and cream of chicken soup made for a simple down home lunch.  You can even use store bought pie crust and cheat even more than me!  Recipe follows…

Turkey Pot Pie

Double Pie Crust
2 c. flour
1/2 tsp. salt
heaping 3/4 c. shortening
1/3 c. milk with 1 tsp. vinegar

Combine flour, salt and shortening until crumbly. Stir in liquid. Divide dough in half. Roll out each half of dough on floured surface. Fold dough into quarters (makes it easier to transfer) and then unfold into pie plate.

3 c. cut up turkey
1 can cream of chicken soup
1 T. minced onion
1 c. canned carrots (drained)
1 c. frozen peas, thawed slightly
Pepper to taste

Combine all in bowl and pour into pie crust. Top with 2nd pie crust and crimp edges together. Bake at 375° for 45 minutes or until crust is lightly browned.