153 Easy Turkey Pie

I am dangerous now that I know how easy it is to make pie crust, or pastry! I am three pounds overweight after Thanksgiving, and working now to lose that before I attend a party next weekend. This turkey pie is partly to blame, along with the pumpkin pie, apple pie, stuffing, potatoes, cream of chicken soup instead of gravy, and yams I ate at Thanksgiving, not to mention the rice, corn, and salty enchilada sauce I ate with the leftover turkey the rest of last week.

It's time for me to stop, and yes Mom, I froze the rest of the turkey. But I made up this recipe for turkey pie, and it came out really good! I just had to brag on how good it was, and how easy it was to make. I used:

1 cup leftover Thanksgiving turkey, de-boned and shredded
1 cup leftover mashed potatoes
1 12 once can green beans
1 12 once can cream of chicken soup
1 1/2 cups flour
1/2 cup refrigerated turkey fat, butter, Crisco, lard, or other solid fat
3 tablespoons iced water
dash of salt

Turn the oven on to 350 so it heats up while you assemble the pie.

Crust:
Mix the salt and flour in a mixing bowl with a fork.
Add the fat.
Stab the fat into the flour over and over with the end of a wire wisk and then stir it around and then stab it some more until all the flour is moistened with fat and it all is little crumbs in the bowl.
Sprinkle the iced water over the flour and fat
Stir the water into the flour and fat with a fork until it all rolls up into a ball. Add a little more water if it doesn't all stick together within a few minutes.
Roll the ball between your hands for a few seconds to get it to all stick together, and then press it into the un-greased pie pan.

Line the uncooked crust with the mashed potatoes so that the soup does not make the crust too moist.

Layer the turkey over the mashed potatoes, and the green beans over the turkey, and then use a rubber spatula to spread the undiluted can of cream of chicken soup over the top of the meat and vegetables.

Bake at 350 for 40 minutes. Enjoy!