Description
This is a rich, creamy, and delicious way to use up some of the left-over turkey from Thanksgiving or Christmas. This pot pie makes a warm inviting meal for the whole family to enjoy.
Ingredients
- ¼ cup butter
- ½ cup chopped onion
- ½ cup chopped mushrooms
- 1 tablespoon minced garlic
- ⅓ cup all purpose flour
- ½ teaspoon dried sage
- ¼ teaspoon dried thyme
- 1 ½ cups prepared turkey gravy
- ½ cup water
- ½ cup milk
- 1 (14 ounce) package frozen mixed vegetables, thawed and drained
- 3 cups cooked turkey, cubed
- 1 pinch salt and ground black pepper to taste
- 1 pastry for a 10-inch double crust pie
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- Melt the butter in a large saucepan over medium heat. Stir in the onions
- mushrooms
- and garlic; cook until tender
- but not browned
- about 5 minutes. Stir in the flour
- sage
- and thyme until blended. Pour in the gravy
- water
- and milk
- stirring to blend. Bring to a boil over medium-high heat; cook 1 to 2 minutes. Stir in the turkey and vegetables
- and cook until vegetables are tender
- about 5 minutes.
- Line a 10 inch pie plate with the bottom crust. Pour in the turkey mixture. Cover with the top crust. Seal and crimp the edges. Pierce top crust in a few places with a fork. Cover the edges of the pie with strips of aluminum foil.
- Bake in preheated oven for 25 minutes. Remove foil strips
- and bake until crust is golden
- about 20 minutes more. Remove from oven
- and rest 10 minutes before serving.
Prep Time: 20 mins
Cook Time: 56 mins
Total Time: 1 hr 26 mins
Servings: 8