Open-Faced Turkey Pot Pie

1. 1

   Preheat oven to 425 degrees.

2. 2

   In a large bowl add potatoes, turkey gravy, mixed vegetables, diced turkey, salt, and pepper. Mix well.

3. 3

   In deep dish pie plate arrange the refrigerated pie crust. I find the crust works better when left in the refrigerator until ready for use.

4. 4

   Add filling to crust.

5. 5

   Bake for 10 minutes at 425 degrees.

6. 6

   Reduce heat to 350 degrees and bake for 30 minutes longer. Filling should be bubbly.

7. 7

   Serve immediately. Do not expect perfect slices, the filling will not allow it.

8. 8

   Variations:

9. 9

   a) Heavy cream can be added to filling for a creamier gravy.

10. 10

    b) Chicken can be substituted for turkey.

11. 11

    c) Country gravy can be used instead of turkey gravy.

12. 12

    d) A 2nd pie crust can be placed over the top for a more traditional pot pie look.

13. 13

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.