TURKEY POT PIE AND GRAVY

Turkey Pot Pie and Gravy image

Provided by Marsha D.

Time 45m

Yield 6 serving(s)

Number Of Ingredients 18

2 frozen deep dish pie shell
1 lb ground turkey
2 teaspoons minced garlic
2 tablespoons oil
1 tablespoon teriyaki sauce
1/2 teaspoon Worcestershire sauce
1 teaspoon seasoning salt (I use Johnny's)
1 teaspoon basil
1 teaspoon beau monde spice
1 teaspoon fresh ground pepper
1/2 teaspoon Accent seasoning
1/4 teaspoon thyme
1/4 teaspoon jamaican jerk spice
1/4 teaspoon onion powder
2 (10 ounce) cans cream of chicken soup
1/4 cup water
1 (15 ounce) can veg-all original mixed vegetables, drained
1/2 cup half-and-half

Steps:

Preheat oven to 350 degrees Fahrenheit.
Set out pie shells.
In a medium to large skillet, add oil, minced garlic and ground turkey.
Brown lightly; add Teriyaki sauce and Worcestershire sauce, stirring sauces in to coat well.
Add seasoning salt, basil, beau monde spice,ground pepper, accent, thyme, jamaican jerk spice and onion powder.
Brown completely; drain if necessary.
Place half of the meat mixture in one of the pie shells; layer half can of Veg-All mixed vegetables and half of one can cream of chicken soup; repeat layers starting with rest of meat mixture and ending with soup.
Add 1/4 cup water around the pie.
Top with second pie crust; shape it and slit with knife in about 3 to 4 places.
Bake in oven for 30 to 45 minutes or until crust turns brown.
Heat second can of cream of chicken soup and 1/2 cup of half and half in a sauce pan and serve as gravy over pie.
NOTE: you can season the soup with any seasonings you want or just leave as is.
Also you can substitute Cream of Chicken soup (for gravy) with either Cream of Mushroom soup or Cream of Celery soup.