Open-Faced Turkey Pot Pie

I came up with this after Thanksgiving trying to use what I had on hand. Very simple recipe, gets those leftovers used, and can be easily modified to accommodate what you have on hand. Prep time includes preparing potatoes and dicing/shredding turkey.

• Ready In: 1 hr
• Serves: 6-8
• Yields: 1 pie

Ingredients

• 4  small potatoes, boiled, peeled, and diced
• 2 (10 ounce) cans  turkey gravy
• 3  cups  frozen mixed vegetables (thawed)
• 3  cups  cooked turkey, leftovers (diced or shredded)
•  salt and pepper, to taste
• 1  refrigerated pie crust

Directions

1. Preheat oven to 425 degrees.
2. In a large bowl add potatoes, turkey gravy, mixed vegetables, diced turkey, salt, and pepper. Mix well.
3. In deep dish pie plate arrange the refrigerated pie crust. I find the crust works better when left in the refrigerator until ready for use.
4. Add filling to crust.
5. Bake for 10 minutes at 425 degrees.
6. Reduce heat to 350 degrees and bake for 30 minutes longer. Filling should be bubbly.
7. Serve immediately. Do not expect perfect slices, the filling will not allow it.
8. Variations:
9. a) Heavy cream can be added to filling for a creamier gravy.
10. b) Chicken can be substituted for turkey.
11. c) Country gravy can be used instead of turkey gravy.
12. d) A 2nd pie crust can be placed over the top for a more traditional pot pie look.
13. Enjoy!