"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Left over Turkey Pot Pie Recipe

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This recipe for Left over Turkey Pot Pie, by , is from Our Family Cookbook - Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Deb Wolfe


1/4 Cup Butter
1/2 Cup Chopped Onion
1/2 Cup Chopped Mushrooms
1 Tbsp minced Garlic
1/3 Cup Flour
1/2 Tsp Dried Sage
1/4 Tsp Dried Thyme
1 1/2 Cups prepared turkey gravy (store bought or if you have gravy left over from the turkey)
1/2 Cup Milk
1 (14 oz) package frozen mixed vegetables, thawed & drained
3 Cup cooked turkey - cubed
Salt & Pepper to taste
1 Pastry for 10 inch double crust pie - you will need a top layer!!
- I used Tendereflake deep dish pies and doubled the recipe to make 3 pot pies- MAKE SURE you have a top layer for each.

Preheat oven to 425
Melt the butter in a large saucepan over med heat. Stir in the onions, mushrooms, garlic, cook until tender but NOT browned - about 5 min.
Stir in the flour, sage and thyme until blended.
Our in the gravy, & milk, stirring to blend.
Bring to a boil over med-high heat, cook about 1-2 min.
Stir in the turkey & vegetables & cook until vegetables are tender - about 5 min.
Line a 10 in pie plate with a bottom crust.
Pour in the turkey mixture.
Cover with the top crust.
Seal & crimp the edges.
Pierce top crust in a few pieces with a fork. Cover the edges of the pie with strips of aluminum foil.
Bake for 25 min. Remove foil strips and bake until crust is golden - about 20 min. Remove from oven & rest 10 min before serving.

Number Of Servings:
Number Of Servings:
8 servings




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