Left-Over Turkey Pot Pie

Recipe View 5 mins Preheat oven to 425°F (220°C). (5 minutes)

Recipe View 6 mins In a large saucepan or Dutch oven, melt butter over medium heat. Add onion and mushrooms and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. (6 minutes)

Recipe View 3 mins Whisk in flour, sage, and thyme until a smooth paste forms. Gradually whisk in turkey gravy, water, and milk, ensuring no lumps remain. (3 minutes)

Recipe View 3 mins Bring the mixture to a simmer over medium-high heat, stirring constantly. Cook until the sauce has thickened slightly, about 2-3 minutes. (3 minutes)

Recipe View 5 mins Stir in the cooked turkey and thawed mixed vegetables. Season with salt and pepper to taste. Cook for another 5 minutes, or until heated through. (5 minutes)

Recipe View 3 mins Line a 9-inch pie dish with one of the pie crusts. Pour the turkey mixture into the prepared crust. (3 minutes)

Recipe View 5 mins Top with the second pie crust. Trim and crimp the edges to seal. Cut several slits in the top crust to allow steam to escape. (5 minutes)

Recipe View 2 mins Cover the edges of the pie with aluminum foil to prevent excessive browning. (2 minutes)

Recipe View 45 mins Bake in the preheated oven for 25 minutes. Remove the foil and continue baking for another 20 minutes, or until the crust is golden brown. (45 minutes)

Recipe View 10 mins Let the pot pie rest for 10 minutes before slicing and serving. This allows the filling to set slightly. (10 minutes)