Name: Left-Over Turkey Pot Pie
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Butter - ¼ cup; Chopped onion - ½ cup; Chopped mushrooms - ½ cup; Minced garlic - 1 tablespoon; All purpose flour - ⅓ cup; Dried sage - ½ teaspoon; Dried thyme - ¼ teaspoon; Prepared turkey gravy - 1 ½ cups; Water - ½ cup; Milk - ½ cup; Frozen mixed vegetables, thawed and drained - 1 (14 ounce) package; Cooked turkey, cubed - 3 cups; Salt and ground black pepper to taste - 1 pinch; Pastry for a 10-inch double crust pie - 1

Ingredients for - Left-Over Turkey Pot Pie

1. Butter ¼ cup

2. Chopped onion ½ cup

3. Chopped mushrooms ½ cup

4. Minced garlic 1 tablespoon

5. All purpose flour ⅓ cup

6. Dried sage ½ teaspoon

7. Dried thyme ¼ teaspoon

8. Prepared turkey gravy 1 ½ cups

9. Water ½ cup

10. Milk ½ cup

11. Frozen mixed vegetables, thawed and drained 1 (14 ounce) package

12. Cooked turkey, cubed 3 cups

13. Salt and ground black pepper to taste 1 pinch

14. Pastry for a 10-inch double crust pie 1

How to cook deliciously - Left-Over Turkey Pot Pie

1 . Stage

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

2 . Stage

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 . Stage

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 . Stage

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.