I looked for this as an individual recipe, but could only find full sized pies. I improvised and made them individual sized in soup tureens.
Individual Turkey Pot Pie
1 unbaked pie crust cut into circles that will cover top of pies - size depends on size of your tureens.
1 (10.75 oz) can golden mushroom soup
2 cups cooked, chopped turkey meat
2 heaping cups frozen mixed vegetables
1/2 cup milk
Preheat oven to 400 degrees F. In a medium pot, heat vegetables in water, drain and place vegetables back in pot. Add chopped turkey, soup mix and milk. Heat until hot, but not boiling. Add mixture to 4 tureens. Place pie crusts on top of mixture. Place ceramic tureens on a lipped baking sheet. Bake for 45 minutes, until crust is browned. Let cool for 10 minutes until tureens are cool enough to handle.
Making these individual and only putting the crust on the top cuts the calories that would have been in them if it were made in a double crust. You still get the taste of crust, but don't have to cut out your snack later. This is a great way to use up leftover turkey after a holiday. You also are able to sneak in lots of veggies. I can't stand the taste of canned peas, but using the frozen mixed veggies I couldn't taste anything but sweet veggies. If you don't like mushrooms, feel free to use any other cream of soup, Chicken, Onion, or Celery would be good substitutes. I think that I will use cream of chicken next time I make it.
Flavor Rating: Great, I finished my sons who decided he didn't like it which is odd for someone who eats nearly everything.
Ease of Preparation: Easy, if you forget to heat the veggies, they'll heat up in the oven.