Zesty Turkey Pot Pie

Here is a quickie! I did this tonight last minute and it turned out great. You can spice up this meal with some jalapenos or take them out to tone it down. We like it spicy at my house!!!

1 tbsp vegetable oil (only use this if you are going to add the japs)
1 jalapeno pepper, seeded and minced or you can chop up some pickled japs (optional)
1 lb ground turkey
1 package (16 oz) frozen mixed vegetables
1/4 - 1/2 tsp dried thyme leaves
1/2 tsp pepper
2 cans golden mushroom soup
1 package of refrigerated breadsticks

1. Preheat oven to 350
2. If using japs, then heat oil in skillet and add japs and cook about 5 minutes or until tender.
3. Add turkey to the same skillet and cook until no longer pink. If you are NOT using the japs then just cook the turkey in skillet with out the oil and continue to step 4.
4. Stir in vegetables, thyme, and pepper. Cook 5 minutes or until vegetables are thawed.
5. Stir in soup and cook until heated through.
6. Spoon turkey mixture into a greased 13x9 casserole dish. Pull and stretch breadsticks across baking dish in a lattice pattern. Bake 15-20 minutes or until breadsticks are golden.

And whaaaa la! YOU have a zesty turkey pot pie!! If you are serving this to little ones you will probably want to leave out the japs. Colter loved this dish....good thing, because it looks like he will be having it a few more times!!!