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

1. 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.
2. 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.
3. 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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