This is great for left-over turkey from Thanksgiving, but can be made year-round either using chicken or turkey. This is very quiche-like. If there are left-overs of the pie, cut them into individual servings and freeze them. They still taste great warmed up.

EASY TURKEY PIE

25 minutes preparation plus chilling, 35-40 minutes baking. Makes 8 servings.

Ingredients:

* 1/2 package (10 to 11 ounces) pie crust mix

Filling:

* 1 cup chicken broth
* 1/2 teaspoon dried tarragon
* 1 small red bell pepper, chopped
* 1/2 cup sour cream
* 1/4 cup all-purpose flour
* 1 cup shredded, cooked turkey breast
* 1 cup frozen chopped broccoli, thawed & drained
* 2 large eggs, lightly beaten
* 3/4 teaspoon salt

Topping:

* 1/2 cup shredded cheddar cheese

Directions:

1. Prepare pie crust mix according to package directions

2. On a floured surface, using a floured rolling pin, roll dough into a 10-inch round. Fit dough into a 9-inch quiche dish or tart pan with a removable bottom. Trim dough even w/ pan edges. Chill for 30 minutes.

3. Preheat over to 375F. To prepare filling, in a medium saucepan, heat broth and tarragon over medium heat until mixture begins to boil. Add red bell pepper. Cover; cook until just tender, 5 minutes.

4. Mix together sour cream and flour until smooth. Stir sour cream mixture into broth mixture. Cook, stirring constantly, until thickened, 2 minutes. Remove from hea. Stir in chicken, broccoli, beaten eggs, and salt.

5. Pour filling into prepared crust. Sprinkle cheese on top. Bake pie until filling is set, 35 to 40 minutes. Transfer pan to a wire rack to cool slightly.

Shortcut: Can use frozen package of red peppers/broccoli/corn instead of fresh red pepper & broccoli. 2 cups.

This recipe can also be used at other times of the year using chicken instead of turkey.