Fast and Easy Turkey Pot Pie

Ingredients

• 1 package pastry for 9-inch double-crust pie , 14.1 ounce
• 2 cups chopped leftover turkey
• 1 package frozen mixed vegetables , 16 ounce
• 1 can condensed cream of chicken soup , 10.5 ounce
• 0.5 cups shredded Cheddar cheese
• 1 teaspoon seasoned salt
• 1 teaspoon seasoned pepper blend

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch pie dish with one of the pastry crusts; set the other crust aside.

2. 2

   Combine turkey, mixed vegetables, condensed soup, Cheddar cheese, seasoned salt, and seasoned pepper in a bowl; mix until well combined. Pour mixture into the bottom crust.

3. 3

   Place the second pie crust over the filling; pinch and fold the edges of both crusts together to seal. Use a sharp knife to cut one or two slits in the top pie crust to allow the steam to vent as the pie cooks.

4. 4

   Bake in the preheated oven until the crust is golden brown and the filling is bubbling, about 40 minutes.