Turkey Pot PIe

By mmcspencer

Medea

Ingredients

• 11/2 cups turkey or chicken cut into small chunks (I tend to use turkey because it is a wonderful dish to make with leftover Thanksgiving turkey)
• 11/2 cups boiled potatoes cut into chunks (can use whole canned potatoes cut into quarters too)
• 1 bag frozen vegetables (peas, green beans, carrots, corn, etc. – I think that is the best kind of medley)
• 1 to 2 cans of mushrooms
• 1 to 2 large (3 to 4 small) cans cream of mushroom soup
• Gravy from turkey (if available)
• Milk (as needed)
• 1/4 to 1/2 stick butter/margarine
• garlic powder, basil, oregano, parsley, salt, pepper

Preparation

Step 1

In a large bowl combine the above ingredients. You can add or subtract turkey, potatoes, vegetables, and mushrooms to suit your desired taste. After first four ingredients are combined, add cream of mushroom soup, and gravy (if available) and mix. Melt butter and add to mixture. Sprinkle garlic powder over top, and add a nice couple of shakes of basil and oregano. Follow with about 1 tablespoon of parsley, 1 to 1½ teaspoons of salt, and about the same (maybe a wee less) in pepper. I suggest fresh ground pepper --- in that case use about ½ to 1 teaspoon. I really “guesstimate” and eyeball this part.

Pour and/or cover with the following:
• 2 frozen deep dish pie shells
• refrigerated pie shells
• egg wash

Pour into frozen pie shells and add the egg wash on shell’s edge. Cover with the refrigerated dough and trim the excess. Squeeze to join with frozen shell and brush with egg wash.
Bake for 40 to 50 minutes at 375º or until golden brown and it can be smelled in the air. (Should make about 2 pies)