OPEN-FACED TURKEY POT PIE
I came up with this after Thanksgiving trying to use what I had on hand. Very simple recipe, gets those leftovers used, and can be easily modified to accommodate what you have on hand. Prep time includes preparing potatoes and dicing/shredding turkey.
Provided by GzNKz4evr
Categories Pot Pie
Time 1h
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees.
- In a large bowl add potatoes, turkey gravy, mixed vegetables, diced turkey, salt, and pepper. Mix well.
- In deep dish pie plate arrange the refrigerated pie crust. I find the crust works better when left in the refrigerator until ready for use.
- Add filling to crust.
- Bake for 10 minutes at 425 degrees.
- Reduce heat to 350 degrees and bake for 30 minutes longer. Filling should be bubbly.
- Serve immediately. Do not expect perfect slices, the filling will not allow it.
- Variations:.
- a) Heavy cream can be added to filling for a creamier gravy.
- b) Chicken can be substituted for turkey.
- c) Country gravy can be used instead of turkey gravy.
- d) A 2nd pie crust can be placed over the top for a more traditional pot pie look.
- Enjoy!
Nutrition Facts : Calories 457.6, Fat 13.5, SaturatedFat 4.1, Cholesterol 55.1, Sodium 774.4, Carbohydrate 54.3, Fiber 8.3, Sugar 2.2, Protein 30.7
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