Turkey Pot Pie
|1 poundfrozen vegetables for stew; package, cooked according to package directions|
|1 cupfrozen peas; cooked according to package directions|
|2 cupsCOOKED TURKEY; cut into 1/2-inch cubes|
|1 12-oz jarnon-fat turkey gravy|
|1 tablespoonDried parsley|
|1 teaspoonDried thyme|
|1 teaspoondried rosemary; crushed|
|1 refrigeratedpie crust; room temperature|
Turkey Pot Pie Preparation
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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