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2 tablespoons butter or margarine
1/4 cup chopped onion (1/2 medium)
1 can (10 3/4 oz) condensed cream of chicken soup
1 cup milk
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups cubed cooked turkey or chicken
1 bag (1 lb) frozen broccoli, carrots and cauliflower, thawed, drained
1 box refrigerated pie crusts, softened as directed on box
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.
Gently stir in turkey and thawed vegetables. Pour into ungreased 2-quart casserole or 10-inch quiche pan.
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.
Bake 40 to 50 minutes or until golden brown. Let stand 10 minutes before serving.