Turkey Pot Pie

  • 3 cups cut-up cooked turkey (or chicken)
  • 1 10 oz can sliced mushrooms, drained
  • 2 cups sliced cooked carrots
  • 2 cups diced cooked potatoes
  • 1 cup frozen peas (thawed)
  • 1/2 cup chopped sautéed onions
  • 2 cups leftover gravy
  • 2 chicken bouillon cubes
  • 1/4 tsp onion powder
  • 1/4 tsp celery salt
  • Pastry for top of pie

 

Cook veggies and sauté onions. Put first 6 ingredients into a 3-quart casserole dish. Stir together. Heat gravy and add bouillon cubes. Crush and stir to dissolve. Stir in onion powder and celery salt. Pour over meat and veggie mixture, lifting with fork to let the gravy run through. Ensure gravy is not too thick. Roll out pastry to make a circle 1/2 inch larger in diameter than casserole top. Put pastry over top of filling so it fits over sides of casserole a bit. Cut slits in pastry. Bake in 400 degree oven for 30 minutes or until heated through and light brown.

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