After Christmas Turkey Potpie Prep Time - 30 mins Bake Time - 55 mins 6 Servings Ingredients: * 1 cup sliced carrots * 1 cup finely chopped onion * 1/2 cup chopped celery * 1/2 teaspoon dried thyme * 1/8 teaspoon pepper * 3 tablespoons butter * 2 cups cubed cooked turkey * 1 tablespoon all-purpose flour * 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted * 1 cup frozen cut green beans, cooked and drained * Pastry for double-crust pie (9 inches) * 1 tablespoon milk The cubed poultry, tender vegetables and herbs encased in a flaky crust will be a favorite your house

Directions: In a skillet, saute carrots, onion, celery, thyme and pepper in butter until vegetables are crisp-tender. In a large resealable plastic bag, combine turkey and flour; shake to coat. Add turkey, soup and green beans to the vegetable mixture; mix well. Line a 9-in. pie plate with bottom crust. Add turkey mixture. Roll out remaining pastry to fit top of pie; seal and flute edges. Cut slits in pastry. Brush with milk. Cover edges loosely with foil. Bake at 350° for 55-65 minutes or until golden brown. Serve warm.

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