| Page 1 (3x5 Recipe Card) |
(Cut along the line) |
 |
 |
Prep Time: 5 min Cook Time: 45 min |
Ready In: 50 min Servings: 6 |
|
|
| Turkey Pot Pie (continued) |
2 of 3 |
Ingredients:
- 2 (10 or 12.5 oz.) cans Chunk Turkey in Water, drained
- 1 (15 oz.) can mixed vegetables, drained
- 2 cans cream of chicken soup
- 1 tsp. salt
- 2 tsp. pepper
- 1 tbsp. onion flakes
- 1/2 tsp. poultry seasoning
- 1/2 cup milk
- 1 package frozen phylo pastry sheets, thawed
|
|
|
| Turkey Pot Pie (continued) |
3 of 3 |
Instructions:
| |
Preheat oven to 350° F. Mix all ingredients except phylo pastry together in a bowl. Pour into a 9” pie plate or divide evenly into individual ramekins. Top with phylo pastry and trim edges. Cook 30 to 45 minutes until crust is golden.
|
|
|