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1. Drain any cooking liquid from stew vegetables and peas.
2. Add turkey cubes, gravy, herbs, salt and pepper to vegetables in oven-safe 2-quart cooking dish.
3. Unfold pie crust dough and place on top of dish, trimming edges to approximately 1 inch larger than dish; secure dough edges to dish. Make several 1-inch slits on crust to allow steam to escape.
4. Bake in preheated 400-degree F oven for 25-30 minutes or until crust is brown and mixture is hot and bubbly.
Republished with permission, National Turkey Federation
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MalOrion 3 years agoI tried to make this in a 2 crust pie. I would recommend using at least 2 jars of gravy. It was very dry so we ended up adding a can of cream of chicken soup
powelljf3 6 years agoVery good taste.
tyson 8 years agoRepublished with permission, National Turkey Federation [I posted this recipe.]