TURKEY POT PIE !!!

Turkey Pot Pie !!! image

Provided by Colleen Sowa

Time 1h

Number Of Ingredients 10

FILLING
4 c turkey gravy (very thick)
4 c left over turkey (shredded or chopped)
4 c fresh or canned or frozen peas and carrots
4 stick celery (chopped, and cooked)
2 - 4 c cooked (chopped) potatoes and onions (optional)
salt and pepper (to taste)
few shakes of garlic powder (optional)
CRUST
2 sets double crust for pies (store bought or homemade)

Steps:

1. Pre-heat oven to 375 degrees.
2. Put all pre-cooked ingredients into large sauce pan. Add spices. Heat well.
3. Roll out pie crusts. Put bottom crusts into two pie pans.
4. Put hot filling into pie crusts. Place top crust onto the filled pie crusts, and seal together well by pinching the crust gently. (You can do any type of edging you like. (Sometimes I crimp the edges by gentle pinches, sometimes by pressing edges with tines of a fork or handle of a knife). Most of the time I make a solid top crust with vents cut to release steam, sometimes I make a lattice top. (depending on time). *** OPTIONAL: Beat an egg well with 1 TBS of water. Brush this ontop of the pie crusts just prior to putting in oven.
5. Place prepared pies onto baking sheets and put into pre-heated oven. Bake for 30 - 40 minutes, until crusts are light golden brown and the filling is bubbling.
6. Remove pot pies from oven and let them sit and rest for about 10 minutes before cutting and serving. Serve on pretty plate with a side salad (optional). Enjoy!
7. We use any extra crust to make a lattice that looks like a tic-tac-toe pattern # or cut into strips or circles. Bake them on cookie sheets. Place any extra filling into small dishes and top with the little crusts. Or place desired cooked pie fillings into fancy cups, bowl or stemmed glasses and place lattice crust on top as in photo. Fun way to use up left overs....