Thanksgiving Pot Pie

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Thanksgiving Leftover Pot Pie

Ingredients:

1 medium onion, chopped 1 cup carrots, sliced 1 cup celery, diced 1 tablespoon vegetable oil 1 package (9 oz.) frozen chopped spinach 3 cups cooked turkey 1/2 cups country or baked ham 1 can (10 3/4 oz.) canned cream of chicken soup 2 1/2 cup milk, divided 1/4 teaspoon black pepper 1 1/2 cup self-rising flour 1/4 cup Parmesan cheese 1/2 cup butter or margarine

Instructions:

Cook onion, sliced carrots and celery with a little bit of vegetable oil in the skillet under just tender. Stir in the spinach and pour it all into a shallow baking dish (at least 3 quarts or bigger). Spread the chopped turkey and ham cubes evenly over top of everything in the dish. Next, in a medium mixing bowl blend together undiluted soup, 1 cup of milk and ground pepper. Pour this evenly over top of everything in the dish. Now mix together the flour, grated cheese, butter (or margarine) and remaining milk until nice and smooth. Pour this over top of everything in the dish. Bake 45 minutes to one hour at 400 degrees F. The top will be golden brown when done.

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