1 lg. potato, diced & boiled
1 carrot, sliced & sauteed
1 lg. onion, sliced & sauteed
1 stalk celery, chopped & sauteed
2 boiled eggs, sliced
1 c. cooked peas (optional)
Cut up left-over turkey
1 c. turkey broth
1 can cream of chicken or cream of celery soup

CRUST:

1/2 c. flour
1/2 c. milk
1/4 c. mayonnaise
1/4 stick butter

Boil soup and broth and set aside. spray bottom of 2 quart casserole dish with Pam. Place cut turkey in bottom of dish. Drain potatoes and pour over meat. Pour vegetables over potatoes. Place sliced eggs over potatoes and vegetables. Pour soup and broth over meat and vegetables. Mix crust ingredients and pour on top. Bake at 425 degrees for 30 minutes.