- 1/4 cup butter
- 1/2 cup chopped onion
- 1/2 cup chopped mushrooms
- 1 tablespoon minced garlic
- 1/3 cup all purpose flour
- 1/2 teaspoon dried sage
- 1/4 teaspoon dried thyme
- 1 1/2 cups prepared turkey gravy
- 1/2 cup water
- 1/2 cup milk
- 1 (14 ounce) package frozen mixed vegetables, thawed and drained
- 3 cups cooked turkey, cubed
- salt and ground black pepper to taste (optional)
- 1 pastry for a 10-inch double crust pie
- Preheat oven to 425 degrees F (220 degrees C).
- 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.
- 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.
- 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.
04/06/2018
recipepes.com
Left-Over Turkey Pot Pie, recipe
PT15M
PT1H
5
455 calories
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