Turkey Pot Pie
Prep Time:
30 mins
Total Time:
1 hr 10 mins
Servings:
4 to 6 servings
Ingredients
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1 tablespoon olive oil
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3 cloves garlic, chopped
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1 medium onion, chopped
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1 16-ounce package frozen mixed vegetables, thawed and drained
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1 4.5-ounce can sliced mushrooms, drained
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1 pound boneless, skinless turkey breast, cut into 1/2-inch pieces
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1 (12-ounce) jar turkey gravy
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2 (10.75-ounce) cans cream of celery soup
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1/2 cup chicken broth
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1/2 teaspoon dried thyme
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1/2 teaspoon poultry seasoning
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1/2 teaspoon ground sage
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1 15-ounce package refrigerated piecrust dough (2 sheets)
Directions
1.
Preheat oven to 400 degrees. Lightly spray 6 (16-ounce) ovenproof ramekins with cooking spray; set aside.
2.
In a large, heavy-bottom saucepan, heat olive oil over medium-high heat. Add garlic and onion; reduce heat to medium. Cook until tender. Add mixed vegetables, mushrooms, turkey breast, turkey gravy, cream of celery soup, chicken broth, and seasonings. Divide mixture among prepared ramekins.
3.
On a lightly floured surface, unroll both sheets of piecrust. Using a 6-inch round cutter, cut 6 rounds. Using a 2-inch star cutter, cut a star in the middle of each round. Place dough rounds on top of each ramekin, making sure to center the star.
4.
Bake for 30 minutes, or until crust is golden brown.
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