Ingredients
1 cup sliced carrots1 cup finely chopped onion1/2 cup chopped celery1/2 teaspoon dried thyme1/8 teaspoon pepper3 tablespoons butter2 cups cubed cooked turkey1 tablespoon all-purpose flour1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted1 cup frozen cut green beans, cooked and drainedPastry for double-crust pie (9 inches)1 tablespoon milk
Preparation
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° for 55-65 minutes or until golden brown. Serve warm.
