1 half turkey breast, roasted 
   (or, if preferred, 2 whole chicken breasts, 
   baked, broiled or microwaved)
Cubed
   
3-4 medium carrots, chopped
3-4 stalks celery, chopped
1 medium onion, chopped

Additional cooked or canned veggies as desired.
We like to add
1 16-oz can lima beans
1 16-oz can peas

2 cans Campbells cream of celery soup

Preheat oven to 350 degrees.

Retain any broth/drippings left from cooking the turkey or 
chicken.
Place cubed turkey (or chicken) in a large casserole dish. 

Slice or dice the carrots and cook to a desired texture.
Retain the water from cooking the carrots.
Add carrots to the turkey (chicken) in casserole.

Add additional canned veggies to taste.

In a large pan, saute' onion and celery until transparent. 
Add liquid from carrots. 
Bring to a simmer.

Gently fold in condensed soup and mix (gently) with a fork or whisk
until smooth. 
Add any broth/drippings retaned from cooking the turkey or chicken.
If no broth or drippings are available, add 1/2 to 1 can chicken broth (depending on how thin you want the potpie gravy to be).

Bring mixture back to a bubbly simmer.
Remove from heat.

Gently fold celery, onion, soup mixture into turkey and carrots.
Heat casserole in oven at 350 degrees until bubbly and thickened,
approximately 30 minutes.


Pie Crust 

We prefer to have the crust separate. 
It won't get soggy this way.
We prepare one Pillsbury Ready Crust. 
Follow directions for a pre-baked pie shell but unroll crust and
 bake on a cookie sheet.