1 lb. at least of leftover turkey/chicken (at least 2-4 chicken breasts cooked and cubed - double recipe for more leftovers)
1 cup of frozen mixed vegetables carrots, peas, corn, etc.
1/2 cup fresh celery
1/2 to 1 pkg. of fresh mushrooms (your favorite)
1 to 2 pkgs. all-ready pie crusts (refrigerated)
family size can cream of mushroom soup
family size can cream of chicken soup
1 tbsp. olive oil (per pie)
salt, pepper to taste
sherry wine (optional)

First take out ready made pie crusts. Pre-grease pie pans 8 to 9-inch with olive oil (better than non-stick sprays). Set pie crust (or crusts) in dish (es).

Mix minimum 1 1/2 cans soup with 1 cup vegetables, 1/4 cup fresh mushrooms, celery as needed, 1-1/2 cups chopped poultry, milk/half and half (to reduce texture). Add salt, pepper and/or garlic to taste. For dried fruit, 1/2 cup minimum finely chopped dried fruit (best Marachis mixed fruit - should have apricots, raisins, prunes, apples, etc.). 1/4 cup chopped fresh cranberries work best as additional fruit.

Mixture should be thick but workable. Too muddy won't work.

Place in pie crust so that filling rises a bit above sides but not too much. Top with second pie crust sheet, seal sides with fork and bake for at least 45 to 60 minutes at 350°F until center of crust golden brown and no discharge when inserting toothpick in middle.

Submitted by: patty d