Turkey Pie

My sister-in-law gave us left over turkey after Christmas dinner yesterday and I used it to make this pie today. I found the recipe here and modified it as follows. I added more turkey than the original recipe calls for as my pie plate is deep and needs about 6 cups of filling. It is a good way to use up turkey if you do not have any gravy. I made a two crust pie as suggested but this would also work with just a top crust.

1 cup sliced carrots

1 cup finely chopped mushrooms

1/2 cup chopped celery

1 cup frozen cut green peas

or a total of 3-1/2 cups chopped vegetables

1/2 teaspoon dried thyme

1/8 teaspoon pepper

1 tbsp butter

1 tbsp olive oil

3 cups cubed cooked turkey or chicken

1 (10.75 ounce) can condensed golden mushroom soup, undiluted

1/2 cup regular sour cream

1 pastry for double-crust pie (9 inches)

Directions:

In a skillet or wok, saute carrots, mushrooms, celery, thyme and pepper in butter and oil until vegetables are crisp-tender. Add turkey, soup, sour cream and green peas to the vegetable mixture and 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.

Bake at 425 degrees F for 12 minutes then reduce temperature to 350 degrees F for 45 minutes or until golden brown. Serve warm.