Turkey and Stuffing Pot Pies

This recipe was one that grew out of my mother's need to use up all the leftovers from our Thanksgiving Meal.  Since she is abysmal at making soup, she decided to try a new strategy for the leftovers and this is what resulted.


Ingredients
  • Turkey - white and dark meat - cubed in bite size pieces.
  • Turkey gravy 
  • Frozen Peas and Carrots
  • Left Over Stuffing
  • 2 Pillsbury Pie crusts

Take 1 pie crust and place on the bottom of the dish you will be making the pie in.  If you have individual ramekins you will need to cut out disks and place them in the bottom of each ramekin.

Then layer your remaining ingredients.  Stuffing, Turkey, Peas and Carrots.  Then cover with your Turkey gravy and then place your top crust on your pie dish or ramekins and tuck or flute edges. 

Place in a 350 degree oven and bake till crust is golden brown.  You can serve these plain or if you like a little sweet, you can add a little cranberry sauce on top of the pie when you serve it.  (If you are like my family and use that horrid Cranberry sauce that comes in the can - just remove from the can and use a fork to mash the sauce till it becomes more like a rough textured jelly.  You can then place a dollop of Cranberry sauce in the center of each pie and serve.)





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