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
- butter: 0.25 cup
- onion: 0.5 cup (chopped)
- mushrooms: 0.5 cup (chopped)
- garlic: 1 Tbsp (minced)
- all purpose flour: 0.33333 cup
- sage: 0.5 tsp (dried)
- thyme: 0.25 tsp (dried)
- ½ cups prepared turkey gravy: 1 piece
- water: 0.5 cup
- milk: 0.5 cup
- frozen mixed vegetables: 1 pack (14 ounce pack, drained)
- turkey: 3 cups (cubed, cooked)
- pinch salt and ground black pepper: 1 piece (to taste)
- pastry for a 10-inch double crust pie: 1 piece
Metric Conversion
Stages of cooking
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Preheat oven to 425 degrees F (220 degrees C).
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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.
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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.
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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.
