I love easy and fast, so here you go:
You get two ready-to-bake pie crusts from the grocery store and put one of the crusts in a pie pan. Mix two cups of chopped leftover turkey, a can of cream of chicken soup (or mushroom or celery), a bag of frozen mixed vegetables (or a can, or whatever leftover veggies are in your fridge), 1/4 cup milk, and a dash of salt and pepper. Mix well, and then fill the pie crust with your filling. Then top with the second crust.
Bake about 45 minutes on 350 degrees. Children love it!
Serve with sliced apples and a tossed salad. Yum!
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What’s your favorite leftover turkey recipe?