Turkey Pot Pie
November 2004 Recipe of The Month: Turkey Pot Pie
Ingredients
- 1 pound frozen vegetables for stew, cook according to package directions
- 1 cup frozen peas, cooked according to package directions
- 2 cups cooked turkey, cut into ½-inch cubes
- 12 ounces (1 jar) nonfat turkey gravy
- 1 tablespoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 refrigerated pie crust, room temperature
Instructions
- Drain any cooking liquid from stew vegetables and peas. Add turkey cubes, gravy, salt and pepper to vegetables in oven-safe 2-quart cooking dish.
- Unfold piecrust dough and place on top of dish, trimming edges to approximately 1 inch larger than dish; secure dough edges to dish. Make several 1-inch slits on crust to allow steam to escape.
- Bake in preheated 400-degree F oven for 25-30 minutes or until crust is brown and mixture is hot and bubbly.
Author: National Turkey Federation
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