Turkey Pot Pie With Leftovers
Ready In: 1 hr 5 mins
Serves: 6-8
Yields: 1 pie
Ingredients
- pastry dough, for a 9 inch double crust pie
- 2 cups cubed cooked turkey
- 2 cups mixed vegetables, thawed if using frozen veggies
- 2 tablespoons chopped onions
- 1 (10 3/4ounce) can condensed cream of chicken soup
- 1⁄2 cup milk
- season with salt & pepper
- 4 tablespoons gravy (OPTIONAL-I used leftover gravy for sauce, helpful)
- to thicken potpie gravy
Directions
- Preheat oven to 400 degrees F.
- Line bottom of pie pan with crust. (Spray with NonStick to prevent sticking).
- In a skillet saute the chopped onion until slightly soft and set aside.
- Mix together the turkey or chicken, mixed vegetables, onion, soup and
- milk in saute pan. Cook ingriendients til pot pie sauce begins to boil.
- Pour into pie crust, cover with top crust and crimp edges. Poke holes in
- top crust and bake for 40 to 50 minutes.
- When done, let set for 5 to 10 minutes before serving.
- Served with leftover mash potatoes/sweet potatoes, cranberry sauce and salad! Great meal to help deplete all those leftovers with a twist.
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