1 cup sliced carrots
1 cup finely chopped onions
1/2 cup chopped celery
1/2 teaspoon dried thyme
1/8 teaspoon pepper
3 tablespoons butter or margarine
2 cups cubed cooked turkey
1 tablespoon all-purpose flour
1 10 3/4-ounce can condensed golden mushroom soup, undiluted
1 cup frozen green beans, cooked and drained
1 pastry pie shell for double-crust pie (9 inches)
1 tablespoon milk
In a skillet, sauté carrots, onion, celery, thyme and pepper in butter until vegetables are crisp-tender.
In a large re-sealable 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°F for 55-65 minutes or until golden brown.