Turkey Apple Potpie
¼ cup chopped onion
1 tbs. butter
2 cans (10 3/4 oz. each) condensed cream of chicken soup, undiluted
3 cups cubed cooked turkey
1 large tart apple, cubed
1/3 cup raisins
1 tsp. lemon juice
¼ tsp. ground nutmeg
Pastry for single-crust pie (9 in.)
- In a saucepan, saute onion in butter until tender.
- Add the soup, turkey, apple, raisins, lemon juice and nutmeg; mix well.
- Spoon into an ungreased 11×7x2-in. baking dish.
- On a floured surface, roll pastry to fit tip of dish. Cut vents in pastry using a small apple cookie cutter.
- Place over filling; flute edges.
- Bake at 425° for 25-30 min. or until crust is golden brown and filling is bubbly.
