- Servings: 6
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
|1 cup||Leftover Turkey Meat, shredded, 1 cup prepared turkey gravy, 2 tbsp olive oil, 2 medium carrots diced, 2 medium cubed blanched potatoes, 2 stalks celery thinly sliced, 1 medium onion finley diced, ¼ tsp rubbed sage, ½ tsp thyme, ½ tsp garlic powder, ½ tsp salt ½ tsp fresh ground pepper, 1 recipe bhg's pie crust.|
In large skillet add olive oil, when hot add carrots, potatoes, celery, and onions. Heat until onions become brown on edges and potatoes are fork tender. Add gravy, turkey, and spices. Stir until heated through. Pour into BHG pie crust, in a 9" deep dish pie plate, add top crust and flute edges or seal with the back of a fork. Slit crust several times or prick with a fork at least 12 times evenly to allow steam to escape. Bake 40 minutes at 350° until crust is lightly browned.