Open-faced Turkey Pot Pie

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 4 small potatoes, boiled, peeled, and diced
• 2 (10 ounce) cans turkey gravy
• 3 cups frozen mixed vegetables (thawed)
• 3 cups cooked turkey, leftovers (diced or shredded)
• salt and pepper, to taste
• 1 refrigerated pie crust

Recipe

• 1 preheat oven to 425 degrees.
• 2 in a large bowl add potatoes, turkey gravy, mixed vegetables, diced turkey, salt, and pepper. mix well.
• 3 in deep dish pie plate arrange the refrigerated pie crust. i find the crust works better when left in the refrigerator until ready for use.
• 4 add filling to crust.
• 5 bake for 10 minutes at 425 degrees.
• 6 reduce heat to 350 degrees and bake for 30 minutes longer. filling should be bubbly.
• 7 serve immediately. do not expect perfect slices, the filling will not allow it.
• 8 variations:.
• 9 a) heavy cream can be added to filling for a creamier gravy.
• 10 b) chicken can be substituted for turkey.
• 11 c) country gravy can be used instead of turkey gravy.
• 12 d) a 2nd pie crust can be placed over the top for a more traditional pot pie look.
• 13 enjoy!