Turkey Pot Pie With Stuffing Crust (Using Leftovers)

This is my favorite pot pie to use up those holiday leftovers. I tend to make more stuffing and gravy then I need for the meal so that I can use up the leftover turkey in this way. I love the crispy stuffing crust on the top. The gravy keeps the potpie from being dry.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 2  cups  diced leftover  cooked turkey
• 2  cups  leftover  turkey gravy
• 2 (16 ounce) bags  frozen mixed vegetables (canned or already cooked works well too)
• 2  cups  leftover prepared stuffing (more if desired)
• 1  tablespoon garlic powder
• 1  teaspoon ground sage
• 1  teaspoon pepper
• 1  teaspoon salt
•  pie crust (optional)

Directions

1. Preheat oven to 350 degrees (176 celsius).
2. Cook vegetable mix according to package instructions; drain well.
3. Mix together turkey, vegetables, garlic powder, sage, salt and pepper in a large bowl.
4. If using a bottom pie crust, line a 9 x 13 rectangular cake pan with crust; prick all over and pre-bake until light brown.
5. Spoon vegetable and turkey mixture into the 9 x 13 rectangular cake pan.
6. Pour gravy over the vegetable/turkey mixture.
7. Top with stuffing, spreading evenly over all.
8. Bake for 30 minutes or until hot and the stuffing crust is brown and crispy.