Turkey pot pie
Stuck with leftover turkey? Had your fill of turkey sandwiches? Try this instead:
1 cup of mushrooms
half an onion, chopped
2 tbs olive oil
salt and pepper to taste
one package Pillsbury pie crusts (two crusts)
2 cups chopped turkey
2 cups frozen mixed vegetables
1 jar FrancoAmerican turkey gravy OR 1 1/4 cup leftover gravy (I use the FA gravy because it doesn’t have MSG) (also, there’s never gravy left over at my house).
Heat a skillet, add oil, and sauté the mushrooms and the onion until the onion is transparent, season with salt and pepper. Remove from the burner.
Warm the oven to 350oF.
Place one pie crust on a deep pie dish.
In a large mixing bowl, mix the onion, mushrooms, mixed vegetables, turkey and gravy until all the ingredients are coated with gravy. Pour into the pie dish. Cover with the second pie crust and seal the crusts together (don’t forget to poke little holes on the top crust). Bake in oven for 45 minutes.
You can thank me later.