after-christmas turkey potpie

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Filed Under: christmas, main dish, turkey

Servs: 6   Prep:   Cook:

"Need ways to use up leftover turkey? This is what I like to do. The cubed poultry, tender vegetables and herbs encased in a flaky crust is a favorite at our house."

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  • add   2 cups cubed cooked turkey
  • add   1/8 teaspoon pepper
  • add   1 cup sliced carrots
  • add   1 tablespoon milk
  • add   1/2 cup chopped celery
  • add   1 (10.75 ounce) can condensed golden mushroom soup, undiluted
  • add   1/2 teaspoon dried thyme
  • add   1 Pastry for double-crust pie (9 inches)
  • add   3 tablespoons butter or margarine
  • add   1 tablespoon all-purpose flour
  • add   1 cup frozen cut green beans, cooked and drained
  • add   1 cup finely chopped onion


  1. 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 turkey, soup and green beans to the vegetable mixture; mix well. Line a 9-in. 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 degrees F for 55-65 minutes or until golden brown. Serve warm.

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