Sunday, November 21, 2010

Turkey Pot Pie

Yesterday I gave you a recipe for Make Ahead Turkey Gravy. Well today I made the most delicious Turkey Pot Pie with the meat from the legs and wings I used to make the gravy.We are probably going to be eating way too much turkey this week. But you can always make these pies, freeze them and then bake one next month when you are too tired from all the Christmas shopping.
3 c. chopped, cooked turkey
1/2 c. chopped onion
4 med. red-skinnd potatoes, diced into 1/2" pieces
1 1/2 packages frozen mixed vegetables
2 t. chopped fresh thyme
2 jars Heinz Turkey Gravy
1 can Campbell's Golden Mushroom soup
2 packages Pillsbury pie crust.
salt and pepper to taste

Preheat oven to 400'F

     I literally threw everything into a bowl, the veges were still frozen! Mixed it all up. Then lined each of 2 pyrex pie dishes with a pie crust. Divide the filling between the two pie plates. Moisten the edges of the crust then top with a second crust. Press the edges and then crimp. Poke with a knife for the steam to escape. Bake for 1 hour until browned.
This makes 2 pies, one to eat and one to share (or freeze). And for you Weight Watchers out there, 1/8 of a pie is 7 points! Add a salad, yummy dinner!