Sandy gave me this great, easy pot pie recipe. This will be a great way to use up all the leftover turkey, but feel free to use whatever type of meat you want in place of the turkey.
2 pillsbury pie crusts
1 can cream of mushroom soup
1 can drained mixed vegetables
3 cups cooked turkey
1/2 cup Chardonel
In a bowl, mix together the vegetables, soup, and the turkey. Season the mix with salt and pepper to taste. Stir in the wine.
Spray a pie pan with cooking oil, then lay one of the pie crusts in the pan. Pour the turkey mixture in the pan. Lay the second crust on top and pinch the two crusts together around the outside. Cut a slit or two in the top crust for vent holes. Bake at 350 degrees for one and a half hours or until brown. Yummy!