- Details
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Parent Category: Recipes
For the Crust:
9-inch Classic Crisco Double Crust
1/8 teaspoon garlic salt
1/8 teaspoon onion salt
For the Filling:
3 tablespoons Crisco Oil
1 small onion, diced
1 cup sour cream
1 can (10-3/4 ounces) condensed cream of mushroom soup
1 cup shredded sharp Cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 16-ounce bag frozen vegetables, for soup (including potatoes)
2 green onion tops, chopped
1 1/2 cups chopped cooked turkey or chicken
Preheat oven to 425 degrees F.
FOR THE CRUST:
Prepare as directed, adding garlic salt and onion salt to flour
mixture. Press bottom crust
into 9-inch pie plate. Do not bake. Preheat oven to 425 degrees F.
FOR THE FILLING:
Heat Crisco Oil in small saucepan; add onion and saute until tender.
In a large bowl, mix sour cream, soup, cheese, salt and pepper; stir
to combine. Add sautéed onions, vegetables, green onions and turkey;
mix well. Spoon filling into unbaked pie crust
Cover pie with top crust; flute edges. Cut slits in top crust to allow
steam to escape. Bake for 25 to 35 minutes or until crust is golden
brown. Let stand for 10 minutes before serving.
