1 pie crust
2 c. flour
1 c. Crisco
1 tsp. salt
2/3 c. ice water
2 turkey legs
2 cans Veg-All
2 cans cream of chicken soup

Sift flour and salt. Add Crisco, mixing well with a fork. Divide dough, roll thin and put into a 13 x 9 x 2 inch pan or 9 inch pie pan. Save rest of dough for top crust. Cook turkey until tender and remove bones. Cut into bite size pieces. Mix turkey with Veg-All and cream of chicken soup. Mix well. Pour into pan; top with rest of dough. Punch hole in top of crust. Bake until crust is a nice brown at 350 degrees.