LEFT-OVER TURKEY POT PIE

Left-Over Turkey Pot Pie image

This is a rich, creamy, and delicious way to use up some of the left-over turkey from Thanksgiving or Christmas. This pot pie makes a warm inviting meal for the whole family to enjoy.

Provided by michelle_cows

Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Turkey Pot Pie Recipes

Time 1h26m

Yield 8

Number Of Ingredients 14

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Ingredients

¼ cup butter
½ cup chopped onion
½ cup chopped mushrooms
1 tablespoon minced garlic
⅓ cup all purpose flour
½ teaspoon dried sage
¼ teaspoon dried thyme
1 ½ cups prepared turkey gravy
½ cup water
½ cup milk
1 (14 ounce) package frozen mixed vegetables, thawed and drained
3 cups cooked turkey, cubed
1 pinch salt and ground black pepper to taste
1 pastry for a 10-inch double crust pie

Steps:

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.

Nutrition Facts : Calories 451.6 calories, Carbohydrate 35.7 g, Cholesterol 56.4 mg, Fat 24.7 g, Fiber 4.1 g, Protein 22 g, SaturatedFat 8.9 g, Sodium 545.1 mg, Sugar 2.1 g