2 c. turkey or chicken, cooked, cubed
1 c. carrots
1/2 tsp. thyme leaves
1/4 c. butter
1 can golden mushroom soup
Pastry for 2 crust pie
1 tbsp. flour
1 c. onion, chopped
1/4 c. celery, sliced
1/8 tsp. pepper
1 c. green beans, cooked

Toss meat with flour in saucepan. Cook carrots, onions and celery with the thyme and pepper in butter until tender. Stir in soup, turkey mixture and beans. Pour into 9" pastry lined pie pan. Roll out remaining pastry, cut in 1/2" wide strips, criss cross strips over filling to form lattice top. Brush with milk. Bake at 350 degrees for 45 minutes or until lightly browned. Makes about 4 1/2 cups.