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Turkey Pot Pie

November 22, 2006

1 pound package frozen vegetables for stew
1 cup frozen peas
2 cups cooked turkey, cut into 1/2-inch cubes
12-ounce jar non-fat turkey gravy
1 tablespoon dried parsley
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1 refrigerated pie crust, room temperature

Cook frozen vegetables and peas according to package directons. Drain any cooking liquid from stew vegetables and peas.

Add turkey cubes, gravy, herbs, salt and pepper to vegetables in oven-safe 2-quart cooking dish.

Unfold pie crust 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.

Bake in preheated 400-degree oven for 25 to 30 minutes or until crust is brown and mixture is hot and bubbly.

Serves 5.

- Recipe by The National Turkey Federation

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