For the crust (makes top and bottom, 9 inch):
2 1/2 cups all purpose flour
8 tbsp cold butter
4 tbsp veg shortening
1/3 cup cold water (maybe a little more)
Put flour in mixing bowl, cut in cold butter and shortening with fork or pastry cutter until crumbly. Add in cold water and mix until dough forms small ball. Cut ball of dough in half. Roll out first half of dough on floured surface until size desired for pan/pie plate you are using. Place this crust in bottom of pie pan and roll out second half of dough for the top crust. Now work the on filling.
Filling:
About 2 cups cooked diced turkey meat ( I used a mix of white and dark meats)
1 (15ounce) can mixed veggies
1 (15ounce) can cut green beans
1 (10.5ounce) can condensed cream of chicken soup
1/4-1/2 soup can of water to thin the soup
In small bowl, mix chicken soup and water to make a gravy. In med mixing bowl, mix turkey meat and veggies together. Pour chicken soup gravy over meat and veggie and stir until well combined. Pour meat and veggie mixture into bottom pie crust. Top with second crust and trim around about 1 inch from pan/pie plate sides. Pinch crusts together around edges to seal it up. Cut a couple of slits in center of crust for steam to escape.
Bake in preheated oven @ 400 degrees F for about 20 minutes or until crust is golden brown.
I used a cookie sheet under my pie plate as this did boil over a little bit.
