Two 1/2 inch thick slices;
-(about 1 pound) deli
; turkey, diced
1 cn Mixed vegetables; drained
-(15 ounces)
1 cn Condensed cream of chicken
-soup; (10 3/4 ounces)
1/2 c Milk
1/4 ts Onion powder
1/4 ts Black pepper
1 pk Refrigerated pie crusts; (2
-crusts) (15
; ounces)
Preheat the oven to 400 degrees F. In a large bowl, combine all the
ingredients except the pie crust; mix well. Unfold one pie crust and place
in a 9-inch deep-dish pie plate, pressing the crust firmly into the plate.
Spoon the turkey mixture into the crust. Unfold the second pie crust and
place over the turkey mixture. Pinch together and trim the edges to seal
then flute, if desired. Using a sharp knife, cut four 1-inch slits in the
top. Bake for 35 to 40 minutes, or until heated through and the crust is
golden. Allow to sit for 10 minutes before serving.
Yields
1 servings