1 refrigerator pie crust (2 circles)
1 bag of frozen mixed veggies
2 T flour
leftover turkey or 1 can of chicken (But then you will have to call this a "chicken" pot pie)
1 can of turkey or chicken pot pie soup (made by Progresso or Campbell's)
Preheat oven to 425. Place the veggies in a colander and run hot water over them to thaw them. Place one circle of pie crust into a pie plate. Mix turkey, flour and pot pie soup. Add thawed veggies. Pour pot pie filling into the pie crust. Top with the second circle of crust and do all that fancy stuff to it, including cutting some slits to allow steam to escape. Bake for 30-35 minutes. (Watch those edges! You might have to wrap the pie edges in foil.) Serve with a salad or some fruit.
And if all else fails, call the Chef to come over. Chef Boyardee. ;)
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