Recipe by Marsha D.
I used to love frozen pot pies. This recipe is something I put together one day on the spur of the moment. I had some ground turkey that I needed to use up so this is what I came up with. My husband said that I don't need to buy any more frozen pies ever again; this one is the best! You may want to adjust the amount of seasonings to your taste.
- 2 frozen deep dish pie shell
- 1 lb ground turkey
- 2 teaspoons minced garlic
- 2 tablespoons oil
- 1 tablespoon teriyaki sauce
- 1⁄2 teaspoon Worcestershire sauce
- 1 teaspoon seasoning salt (I use Johnny's)
- 1 teaspoon basil
- 1 teaspoon beau monde spice
- 1 teaspoon fresh ground pepper
- 1⁄2 teaspoon Accent seasoning
- 1⁄4 teaspoon thyme
- 1⁄4 teaspoon jamaican jerk spice
- 1⁄4 teaspoon onion powder
- 2 (10 ounce) cans cream of chicken soup
- 1⁄4 cup water
- 1 (15 ounce) canveg-all original mixed vegetables, drained
- 1⁄2 cup half-and-half
Directions See How It's Made
- Preheat oven to 350 degrees Fahrenheit.
- Set out pie shells.
- In a medium to large skillet, add oil, minced garlic and ground turkey.
- Brown lightly; add Teriyaki sauce and Worcestershire sauce, stirring sauces in to coat well.
- Add seasoning salt, basil, beau monde spice,ground pepper, accent, thyme, jamaican jerk spice and onion powder.
- Brown completely; drain if necessary.
- Place half of the meat mixture in one of the pie shells; layer half can of Veg-All mixed vegetables and half of one can cream of chicken soup; repeat layers starting with rest of meat mixture and ending with soup.
- Add 1/4 cup water around the pie.
- Top with second pie crust; shape it and slit with knife in about 3 to 4 places.
- Bake in oven for 30 to 45 minutes or until crust turns brown.
- Heat second can of cream of chicken soup and 1/2 cup of half and half in a sauce pan and serve as gravy over pie.
- NOTE: you can season the soup with any seasonings you want or just leave as is.
- Also you can substitute Cream of Chicken soup (for gravy) with either Cream of Mushroom soup or Cream of Celery soup.