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After Christmas Turkey Pot Pie

  • 1 c. sliced carrots
  • 1 c. finely chopped onion
  • 1/2 c. chopped celery
  • 1/2 tsp. dried thyme
  • 1/8 tsp. pepper
  • 3 T. butter or margarine
  • 2 c. cubed cooked turkey
  • 1 T. all-purpose flour
  • 1 can (10 3/4-oz.) condensed golden mushroom soup, undiluted
  • 1 c. frozen cut green beans, cooked and drained
  • pastry for double crust pie (9-inch)
  • 1 T. 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 golden mushroom soup and green beans to the vegetable mixture; mix well. Line a 9-inch 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. Yields 6 servings.

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