Turkey Pot Pie and Gravy

READY IN: 45mins




  • Preheat oven to 350 degrees Fahrenheit.
  • Set out pie shells.
  • In a medium to large skillet, add oil, minced garlic and ground turkey.
  • Brown lightly; add Teriyaki sauce and Worcestershire sauce, stirring sauces in to coat well.
  • Add seasoning salt, basil, beau monde spice,ground pepper, accent, thyme, jamaican jerk spice and onion powder.
  • Brown completely; drain if necessary.
  • Place half of the meat mixture in one of the pie shells; layer half can of Veg-All mixed vegetables and half of one can cream of chicken soup; repeat layers starting with rest of meat mixture and ending with soup.
  • Add 1/4 cup water around the pie.
  • Top with second pie crust; shape it and slit with knife in about 3 to 4 places.
  • Bake in oven for 30 to 45 minutes or until crust turns brown.
  • Heat second can of cream of chicken soup and 1/2 cup of half and half in a sauce pan and serve as gravy over pie.
  • NOTE: you can season the soup with any seasonings you want or just leave as is.
  • Also you can substitute Cream of Chicken soup (for gravy) with either Cream of Mushroom soup or Cream of Celery soup.