Turkey Pot Pie

I make this dish all year round using leftover chicken, so I figured it would be great with turkey.  It was and it was something that was screaming leftover holiday meal!

Chicken (or Turkey) Pot Pie
1 (10oz) package frozen mixed veggies
1 small onion, chopped
2 cups chopped, cooked chicken or turkey
1 can cream of potato soup (10 oz)
1/3 cup milk
1/2 teaspoon poultry seasoning
1/4 cup chicken broth
2 unbaked (9-inch) deep dish pie shells (I use the rolled type in the refrigerated case)

Preheat oven to 375.  Combine first seven ingredients in a large bowl.  Mix well.  Line a deep dish pie plate with 1 pie shell.  Spoon mixture into prepared pie plate.  Place remaining pie shell over mixture.  Press to seal top and bottom pastry together.  Trim off excess pastry.  Crimp edge.  Piece top pastry in several places with a sharp knife to vent.  Bake for 55 minutes or until golden brown.  Serves 6

Note: I brush the bottom crust with egg whites before adding the filling to keep it from getting soggy.

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