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1 - Frozen Deep Dish Pie Crust
1 - Family Sized Can of Campbell's Cream of Chicken Soup
16 oz - bag of Frozen mixed vegetables
- give or take 3 cups leftover turkey ( diced, cubed, shredded,,whatever)
Preheat oven 450 degrees
Leave pie shells in freezer until ready to fill.
In 2 qt pan on medium heat add frozen vegetables and heat until no longer frozen and veggies are slighty soft but still have a bite to them. I usually heat them until there is no longer any liquid from the defrosting veggies in the pan. About 5 or so minutes. Add cream of chicken soup and stir well until all vegetables are coated. Remove from heat and stir in desired amount of turkey. Mix well until veggies and turkey are evenly coated in soup. Do not add water to the soup.
Remove deep pie shell from freezer. In one shell add all the veggie/turkey mixture (leave the foil pie pan on the shell) . Will be really full. Will look like it won't all fit, but trust me, it fits :) Invert second pie shell over top and carefully remove the foil pie pan. Gently try to crimp the edges of the two pie shells together. With a sharp knife cut small vent holes in the top of the pie shell to allow for venting.
Place potpie on a cookie sheet. While cooking it may run over a little. This will keep from messing up your oven.
Place in center of over and bake for 50 minutes or until golden brown. ( My oven takes anywhere between 40 and 50 minutes so check it early)
Remove from oven and let cool slightly. Cut and serve :)
Depending on size of slices...will feed 4-6.