Fall Harvest Turkey Pie

Submitted by Chef mariajane

"What a delicious comfort food, you can make them ahead of time, and freeze them, so easy to have around for a quick meal!!"

 

• Ready In: 45mins
• Ingredients: 9
• Serves: 6-8

ingredients

• pastry for double-crust pie
• 2 tablespoons vegetable oil, divided
• 1 lb turkey breast, cut into 1/2-inch cubes
• 1 large leek, white part only, thinly sliced
• 1 1⁄2 cups mushrooms, thinly siced
• 1 garlic clove, chopped
• 1⁄2 cup dried cranberries
• 0.5 (10 ounce) can turkey, garvy
• 1 cup grated cheese

directions

1. Preheat oven to 375°F
2. Prepare pastry for double crust pie. Place one crust in 9-inch pie plate.
3. Heat half the oil in a skillet and sauté turkey until browned. remove from pan and set aside.
4. Add remaining oil to skillet and cook leek, mushrooms and garlic until leek has softened about 3-4 minutes.
5. Add turkey, cranberries and gravy. Simmer gently until turkey is well-coated and sauce slightly thickened.
6. Pour turkey mix into the deep dish pie shell; sprinkle with cheese.
7. Turn remaining pastry onnto a lightly flavored surface, and roll to a 12-inch diameter. Cover pie, and trim edges to 1/2 -inch overhang. Turn edges under and crimp to your own design.
8. Use the remaining pastry to make cut-outs, and place them on the top pie shell.
9. Bake in preheated oven for 40-45 minutes.