Thanksgiving was plentiful at my house with a 26.66 lb turkey for only four people. In fact, I'll probably sprout tail feathers by the end of the week from ingesting so much turkey. I could have went the made-from-scratch way to fixing a pot pie tonight but instead took some quick shortcuts to make a delicious left-over favorite.29 oz. can Homestyle Veg-all
2 c. chopped turkey
Sliced onions & pepper to taste
8 oz evaporated milk with 2 Tbs. cornstarch
2 Pillsbury roll-out pie crusts (flaky goodness!)
Combine and bake at 425 degrees until brown.
