1 lb Leftover smoked turkey
1 bag of frozen veggies (peas, carrots and potatoes)
1 can of low sodium chicken stock
1 package of Pillsbury Pie Crusts
Bring turkey, vegetables and stock to a simmer in a sauce pan.
Make a slurry with a little corn starch and water and add to the sauce pan and cook just until slightly thickened and let cool a bit.
Line a pie pan with 1 pie crust, then fill with the turkey mixture.
Place the remaining pie crust on top and crimp all around the edges with a fork and remove excess.
Follow the directions on the pie crust box for the apple pie.