Open-Faced Turkey Pot Pie

READY IN: 1hr
SERVES: 6-8
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
  • 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
Advertisement

DIRECTIONS

  • Preheat oven to 425 degrees.
  • In a large bowl add potatoes, turkey gravy, mixed vegetables, diced turkey, salt, and pepper. Mix well.
  • 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.
  • Add filling to crust.
  • Bake for 10 minutes at 425 degrees.
  • Reduce heat to 350 degrees and bake for 30 minutes longer. Filling should be bubbly.
  • Serve immediately. Do not expect perfect slices, the filling will not allow it.
  • Variations:
  • a) Heavy cream can be added to filling for a creamier gravy.
  • b) Chicken can be substituted for turkey.
  • c) Country gravy can be used instead of turkey gravy.
  • d) A 2nd pie crust can be placed over the top for a more traditional pot pie look.
  • Enjoy!
Advertisement