Creamy Turkey Pie

20 min
40 min
4 to 6 servings

INGREDIENTS:

• CRUST
• Double Crust Classic Crisco Pie Crust
• 1/8 teaspoon garlic salt
• 1/8 teaspoon onion salt
• FILLING
• 3 tablespoons Crisco® Pure Vegetable Oil
• 1 small onion, diced
• 1 cup sour cream
• 1 (10 3/4 oz.) can cream of mushroom soup
• 1 cup shredded sharp Cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (10 oz.) package frozen mixed vegetables, slightly thawed
• 2 green onion tops, chopped
• 2 cups chopped cooked turkey or cooked chicken

PREPARATION DIRECTIONS:

1. 1.
   PREPARE recipe for double crust pie, adding garlic salt and onion salt to flour mixture. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Heat oven to 425ºF.


2. 2.
   HEAT oil in small saucepan. Add onion. Cook and stir until tender. Combine sour cream, soup, cheese, salt and pepper. Add cooked onions, vegetables, green onions and turkey or chicken, mixing well. Spoon into unbaked pie crust.


3. 3.
   ROLL out dough for top crust. Place onto filled pie. Trim 1/2-inch beyond edge. Fold top crust under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape.


4. 4.
   BAKE 30 to 40 minutes or until crust is golden brown. Let stand for 10 minutes before serving.