Fresh sauteed mushrooms may be used in place of canned, this will also work well using condensed cream of mushrooms soup in place of the golden mushroom soup, if you wanted to go the extra step cook one large potato in boiling water, cube then mix into the turkey mixture,  cooked chicken will work great  in place of the turkey

Servings 6

Ingredients:

• 1 medium carrot, peeled and sliced
• 1 stalk celery, chopped
• 1 medium onion, finely chopped
• 1/2-3/4 teaspoon dried thyme (rubbed between fingers to release the flavors)
• 1 (10 ounce) can mushrooms, well drained (whole or sliced, squeeze out excess moisture with hands)
• 3 large garlic cloves, minced
• 1 teaspoon fresh ground black pepper, or to taste
• 1/4 cup butter
• 2 1/2 cups cubed cooked turkey (I really don’t measure I just use half a cooked turkey breast or 2-3 cooked chicken breasts)
• 1 tablespoon plus 1 teaspoon all purpose flour
• 1 (10 3/4 ounce) can condensed golden mushroom soup, undiluted
• 1 1/2 cups frozen cut green beans, cooked and drained
• salt, to taste
• pastry for a 9-inch  double-crust deep dish pie

Instructions:———————————-

1. In a large skillet melt butter over medium heat.
2. Add in carrot, celery, onion and thyme; cook stirring until just crisp-tender.
3. Add in mushrooms, fresh garlic and black pepper; cook stirring for 2 minutes then remove from heat.
   
4. Place the cubed turkey in a bowl sprinkle with 1 tablespoon plus 1 teaspoon flour then and toss well to coat, then mix in the soup, green beans and the onion mixture; mix well to combine.
   
5. Line the bottom of the pie plate with pastry.
6. Add in the turkey mixture.
7. Place the remaining pastry on top; seal and flute.
8. Slice a couple of slits on top to allow steam to escape.
9. Brush lightly with table cream or milk.
10. Cover the edges loosley with foil.
11. Place the pie plate on a baking sheet.
12. Bake bottom-oven rack for 55-60 minutes or until golden brown.