Left-Over Turkey Pot Pie

I first saw this recipe on Paula Deene's show, and have modified it to suit my taste. It's perfect for using up the last of the left-over turkey and that spare pie shell that didn't get used.

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.

Three out of for kids devoured this dish and went back for seconds. I made myself stop after one serving. Way yum.