Quick & Easy Baked Turkey Pot Pie ... This is great for left over turkey and gravy! This makes 2 pies. Let your family believe that you worked hard on this ... They'll never know!!!
2 frozen pie shells
2 Pillsbury pie shells, unfolded and cut in vent slits
2 C. turkey, diced (I prefer the white meat)
3 C. potatoes, diced
1 C. carrots, diced
1 C. frozen peas
1/4 C. celery, diced
1/2 C. onions, diced
1 t. poultry seasoning
1 t. salt
1/2 t. fresh cracked pepper
4 - 5 C. left over gravy
Mix turkey, carrots, peas, celery, onion, poultry seasoning, salt and pepper in a large bowl. Boil potatoes until slightly tender. Place 1/2 the potatoes in each pan, then place 1/2 the other mixture in each pan. Top each pie with half of the gravy and then Pillsbury Pie crusts. Cut off the excess dough and pinch in. Cover edges of pies with aluminum foil. (To prevent over browning.) Bake at 350* for 40 minutes. Remove foil from edges and turn up oven to 425* for another 10 minutes.
2 frozen pie shells
2 Pillsbury pie shells, unfolded and cut in vent slits
2 C. turkey, diced (I prefer the white meat)
3 C. potatoes, diced
1 C. carrots, diced
1 C. frozen peas
1/4 C. celery, diced
1/2 C. onions, diced
1 t. poultry seasoning
1 t. salt
1/2 t. fresh cracked pepper
4 - 5 C. left over gravy
Mix turkey, carrots, peas, celery, onion, poultry seasoning, salt and pepper in a large bowl. Boil potatoes until slightly tender. Place 1/2 the potatoes in each pan, then place 1/2 the other mixture in each pan. Top each pie with half of the gravy and then Pillsbury Pie crusts. Cut off the excess dough and pinch in. Cover edges of pies with aluminum foil. (To prevent over browning.) Bake at 350* for 40 minutes. Remove foil from edges and turn up oven to 425* for another 10 minutes.
