Turkey Pot Pie

This is a new family favorite. I came up with this recipe when I tried to follow a different recipe and I didn't have sour cream. After consulting with my sister I decided to try it with cream cheese. She said the lemon juice would make it a little more "sour." We tried it and loved it. I made it last night and I used cream cheese again even though I have sour cream in my fridge. I hope you will enjoy it as much as my family does.

uncooked pie crust for top and bottom ( I like store bought :) )
1 1/2 cups of chopped, cooked turkey ( I use my frozen left overs from Christmas )
1 cup cooked, cubed potatoes (about 1 medium potato)
1 cup cooked, diced carrots
1/2 cup corn or peas (optional)
1/2 medium onion, sauteed

1 can cream of chicken soup (condensed)
4 oz of cream cheese
1 tsp of lemon juice
1/3 cup of water
Seasoning of your choice - I use Season all, salt and pepper

Line pie pan with the crust, saving the top half. Mix all the other ingredients together and heat them until they are bubbling. Pour into pie crust and cover with top half of crust. Make 5 small slits in the top of the crust. Bake at 425 for 30 minutes or until golden brown.

*Here is a little hint on the potatoes and carrots. My sister only uses this recipe for her leftovers so the potatoes and carrots are all ready cooked. We really like this recipe so I use it more and so I use my Pampered Chef little black steamer to cook the veggies. I add a little water in the bottom and in about 5 or 6 minutes they are tender enough.