I love this recipe. It makes a great main dish and of course you can use your left over turkey
Enjoy! Shirley

Ingredients:
2 - 9 inch pie crusts
2 cups of cubed turkey
1 can of cream of chicken soup
1 can of veg-all
4 ounces of sour cream
2 Tablespoons of mayo
salt and pepper to taste
1 cup of Velveeta cubed

Directions:
Preheat oven to 350°. Mix together cream of chicken soup, sour cream, and mayo. Add remaining ingredients, stirring each one in until mixed well. Pour into pie crusts. Top with second pie crusts. Pinch edges together. Cut slits into top. Place on cookie sheet and bake for one hour.

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