Turkey Pot Pie

This pot pie makes great use of leftover turkey or rotisserie chicken.

2 pre-made refrigerated pie crusts
2 cups turkey, chopped
can of Campbells(R) Cream of Mushroom Soup
3 Tblsp. leftover gravy
3/4 cup shredded co-jack cheese (or cheddar)
16 oz. package frozen mixed vegetables
1/8 tsp garlic powder
1/4 tsp black pepper

Directions:

1. Preheat oven to 400F.
2. Thaw pie crusts per package directions.
3. Place bottom pie crust in a 8 or 9" glass pie plate.
4. Combine ingredients (NOTE: if gravy is thin, add a 1-2 Tblsp. of flour to it to help thicken)
5. Place ingredients in pie crust - place top pie crust on top and crimp edges.
6. Cover edges of crust with aluminum foil to prevent burning.
7. Bake at 400F for 40 minutes or until golden brown.
8. Remove from oven and let stand 10 minutes before serving.

NOTE: You can also use leftover rotisserie chicken instead of turkey in this recipe.