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Sunday, November 27, 2011

Open Faced Turkey Pot Pie

This is a home run of a recipe that uses
just one store bought 9" pie crust which
is folded over the turkey filling of the pie
leaving a circle of filling in the center.
I like to leave the vegetables a little on
the crunchy side, you can cook them using the
microwave more before adding into the filling.
The Old Bay Seasoning tastes great on the crust.

1 premade 9" pie crust
1 carrot, peeled and diced
1 celery stalk, thinly sliced
1 small onion, peeled and sliced
2 cups cooked turkey, diced
1 3/4 cups turkey gravy
flour as a thickener if needed
black pepper to taste
Old Bay Seasoning

Preheat oven to 375 degrees F.
Remove pie crust to room temperature.
Place carrots in a glass bowl with a
few tablespoons of water, place in
microwave and cook for 3 minutes,
add onions and celery to carrots and
cook another three minutes. Remove
and gravy mixing well to combine.
Season with black pepper to taste and
add some flour if needed for thickening.
Place pie crust in a 9"pie plate and cover
the entire bottom with the turkey meat.
Place vegetable mixture over the turkey.
Fold the pie crust into the center of the
pie leaving a circle of filling in the center.
Sprinkle Old Bay Seasoning on pie crust.
Bake for 1 hour or until crust is browned
and the filling is piping hot.

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