A good way to use up leftover turkey.
Oven: 425 F.
~2c cut-up cooked turkey
~2c cooked (diced) carrots & peas
~2 c mashed potatoes (soft enough to spread--add milk if nec.)
1 onion, diced
2 celery ribs, diced
2 tins/can cream of mushroom soup
~1/2 c drippings
dash dry sherry
2 pie crusts (for bottoms)
1/2 c. shredded cheddar
Saute onions and celery in drippings and sherry. Stir in mushroom soup concentrate. Add peas, carrots, and turkey.
Divide into raw pie crusts (in pans).
Mix most of cheese with mashed potatoes. Spread over tops of pies. Sprinkle with remaining cheese and top with black pepper to taste.
Bake for 1/2 hour until crust is done and filling is hot.