Left-Over Turkey Pot Pie

Name: Left-Over Turkey Pot Pie
Ingredients: 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

14 ingredients

4 steps

Ingredients

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

Directions

1

Preheat oven to 425 degrees F (220 degrees C).
2

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.
3

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.
4

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.