2-3 cups left-over turkey, coarsely chopped
6 very small thin-skinned potatoes, cubed
½ cup milk
1 med onion, coarsely chopped
1 yellow squash, coarsely chopped
1 zucchini, coarsely chopped
1 ½ cups frozen mixed vegetables
3 cans cream of mushroom soup
1 – 1 ½ cups shredded cheddar cheese
1 prepared pie shell, thawed
Salt, pepper & garlic powder to taste
1 egg yolk
1 tbsp water
Put the potatoes and milk in a large sauce pan and simmer until the potatoes are just done. Add the soup and vegetables, bring to a simmer, and warm through thoroughly (until frozen veggies have thawed). Add cheese and simmer until melted. Season to taste.
Transfer to a large baking dish. Cover with pie crust. Beat egg yolk and water together, and paint pie crust with mixture. Slice crust in a few places to vent. Bake at 350 for about 20 min, or until crust is browned and mixture is bubbly.