THEME: Next Day Turkey Pot Pie

[Jamie R]

Next Day Turkey Pot Pie

1 medium onion
1 C. Carrots
1 C. Celery
1 T. Vegetable oil
9 oz. Frozen chopped spinach
3 C. Cooked turkey
1/2 C. Country or baked ham
10 3/4 oz. Canned cream of chicken soup
2 1/2 C. Milk, divided
1/4 t. Black pepper
1 1/2 C. Self-rising flour
1/4 C. Parmesan cheese
1/2 C. Butter or margarine

Heat oven to 400� F. Grease shallow 3-quart baking dish.

In large skillet, cook chopped onion, thinly sliced carrots and
thinly sliced celery in vegetable oil until tender. Stir in spinach
(thawed and drained); pour into baking dish. Add shredded or chopped
turkey and chopped ham; distribute evenly in baking dish.

In medium bowl, combine undiluted soup, 1 cup milk and freshly ground
pepper; pour over turkey mixture. In medium bowl, combine remaining
milk, flour, grated cheese and melted butter or margarine; stir until
smooth. Pour over ingredients in baking dish.

Bake 45-50 minutes or until golden brown.

Makes 6-8 servings.

For individual servings, grease six 2-cup baking dishes. Divide
filling among dishes. Top each evenly with crust batter. Bake as
directed.