Left-over Turkey Pot Pie

Ingredients

• Servings: 8
• 1/4 cup butter
• 1/2 cup chopped onion
• 1/2 cup chopped mushrooms
• 1 tablespoon minced garlic
• 1/3 cup all purpose flour
• 1/2 teaspoon dried sage
• 1/4 teaspoon dried thyme
• 1 1/2 cups prepared turkey gravy
• 1/2 cup water
• 1/2 cup milk
• 1 (14 ounce) package frozen mixed vegetables, thawed and drained
• 3 cups cooked turkey, cubed
• salt and ground black pepper to taste (optional)
• 1 pastry for a 10-inch double crust pie

Recipe

Preparation Time: 20 mins Cook Time: 56 mins Ready Time: 1 hr 26 mins


• 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.