Creamy Turkey & Vegetable Pot Pie

by | Updated: December 3rd, 2016 | Read time: 1 minute

You know the drill: it’s the day after Thanksgiving, and that platter of leftovers is pulled from the fridge, along with the mayo, lettuce and loaf of bread. Turkey sandwiches taste great, for maybe a day. But when there’s enough for a week’s worth, you’re bound for turkey burnout. This year, do something fun with the remnants of your family’s feast. These pot pies can be pulled together with just a few simple ingredients and — with their flaky, buttery crust and creamy gravy and vegetable filling – make turkey even more tempting the second time around.

Creamy Turkey Pot Pie

Creamy Turkey & Vegetable Pot Pie

Prep time: 10 min
Cook time: 25 min

Makes 6 servings

Ingredients

1 lb. cooked and diced turkey
2 cups mixed soup vegetables
3/4 cup water
2 Tbsp. Simply Organic® Turkey Gravy
1 large egg + 1 Tbsp. water, lightly beaten
1 roll pastry dough

Directions

  1. Preheat oven to 400 degrees F.
  2. In individual ramekins, combine turkey, vegetables, water and gravy mix.
  3. Roll out dough and cut out pastry rounds a little larger than ramekins. Arrange on top of each dish, crimping excess decoratively (if desired).
  4. Brush tops with egg wash and pierce surface several times with a sharp knife.
  5. Place ramekins on flat baking sheet and bake until golden, about 25 minutes.
  6. Allow pot pies to cool slightly before serving.