1 (15 oz) package refrigerated pie crusts (2 crusts)
2 10-3/4 oz cans cream of potato soup
1 16 oz bag frozen mixed vegetables, thawed
2 cups chopped cooked turkey
1/2 cup low-fat milk
1/2 teaspoon dried thyme leaves
1/2 teaspoon black pepper

Wash hands. Place one pie crust in bottom of a 9-in deep-dish pie plate. In a large mixing bowl stir together soup, vegetables, turkey, milk, thyme and pepper. Spoon turkey mixture into crust. Top with second crust. Pinch sides together and cut slits in the top of the pie. Bake in a preheated 375°F oven for 40 minutes. Cool before serving.

Approximate Nutrient Content Per 1 Serving:
493 calories; 19 gm protein; 23 gm fat (10 gm saturated fat); 726 gm carbohydrate; 726 mg sodium.

Recipe Source: Iowa Turkey Federation