How to Make
Betty Elstone's Turkey (Or Chicken) Pie

1. Sauté 2 cups of thinly sliced or diced onion and mushrooms in 4 tbsp. margarine or butter
2. Add:
   

2-10 oz. cans cream of chicken soup
1 cup whole milk (or half & half cream)
1 1/2 cups cooked vegetables (frozen peas & fresh carrots)
1 chicken bouillon cube
salt and pepper

3. Cut 4 cups (or more) turkey into large chunks

4. Place in the bottom of a shallow 9"x13" casserole dish

5. Pour creamed mixture on top

6. Let cool or make the day ahead and add crust just before guests arive

7. Crust: Cup 1 cup of shortening into:

3 cups all purpose flour

3 tsp. baking powder

1 tsp. salt

(sift all together)

8. Add about 3/4 cup milk to make a biscuit-like dough

9. Roll and fit on top of casserole

10. Sprinkle with  sesame seeds and bake at 425° for 25-30 minutes