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Deep-Dish Turkey Pie

Deep-Dish Turkey Pie
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Here's the perfect comfort-food dinner on a cold winter night. It's a great way to use up the leftover holiday turkey, too.

Prep Time:
20 Min
Total Time:
1 Hr 20 Min
Makes:
6 servings
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INGREDIENTS
2tablespoons butter or margarine
1/4cup chopped celery
1/4cup chopped onion (1/2 medium)
1can (10 3/4 oz) condensed cream of chicken soup
1cup milk
1/2teaspoon poultry seasoning
1/4teaspoon salt
1/4teaspoon pepper
4cups cubed cooked turkey or chicken
1bag (1 lb) frozen broccoli, carrots and cauliflower, thawed, drained
1Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
DIRECTIONS
1.Heat oven to 400°F. In 3-quart saucepan or Dutch oven, melt butter over medium heat. Add celery and onion; cook and stir until tender. Stir in soup, milk, poultry seasoning, salt and pepper. Cook until thoroughly heated.
2.Gently stir in turkey and thawed vegetables. Pour into ungreased 2-quart casserole or 10-inch quiche pan.
3.Remove pie crust from pouch; place flat over turkey mixture. Roll up edge of crust to fit top of casserole; flute edge. Cut slits in several places in crust.
4.Bake 40 to 50 minutes or until golden brown. Let stand 10 minutes before serving.
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