Turkey Pot Pie
1 lb. pkg. frozen vegetables for stew, cooked according to package directions
1 cup frozen peas, cooked according to package directions
2 cups cooked turkey, cut into 1/2-inch cubes
12 oz. jar non-fat turkey gravy
1 Tbsp. dried parsley
1 tsp. dried thyme
1 tsp. dried rosemary, crushed
1/2 tsp. salt
1/4 tsp. pepper
1 refrigerated pie crust, room temperature
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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 25–30 minutes or until crust is brown and mixture is hot and bubbly.
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