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| Turkey and Vegetable Pot Pie |
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1 potato, chopped small |
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3 turkey or chicken breasts, chopped into bite sized portions |
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11/2 cups chopped broccoli |
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1 cup chopped carrots |
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3/4 cup frozen peas |
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1 tbs. cooking wine |
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1/4 tsp. garlic salt |
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1/8 tsp. Italian seasoning |
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1 tbs. olive or vegetable oil |
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1/2 tsp. Italian seasoning |
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1 tbs. olive or vegetable oil |
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1/4 tsp. lemon pepper |
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1 cup of turkey gravy |
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2 deep dish pie shells (prepare according to directions) |
Boil the potatoes until they are semi soft. In another small saucepan, cook the peas. Place the cut up turkey in a bowl. In another small bowl combine the cooking wine, garlic salt, 1/8 tsp. Italian seasoning, and 1 tbs. vegetable oil. Mix then pour over the turkey and stir to coat. Pour into a fry pan and sauté until it is no longer pink inside.
Fill another bowl with the broccoli, and carrots. In another small bowl, combine 1 tbs. olive or vegetable oil, 1/2 tsp. Italian seasoning, lemon pepper. Mix then pour over the broccoli and carrots and stir to coat. Place into a fry pan and add about 2 tbs. of water, sauté until the vegetables are cooked al dente.
You can really use any kind of turkey gravy you have, as long as it equals 1 cup. I just used Brown Gravy mix from a package, simply because it was cheap. Nevertheless, prepare the gravy.
In a large bowl put potatoes, peas, sautéed vegetables, turkey and gravy, stir to make sure it is all coated. Pour into the pie shell. Place the top shell on and seal the edges with a fork. Poke half a dozen stabs in the top with a fork.
Cook in a 350 degree oven for about 30 minutes or until the crust is cooked and turning a golden brown. Enjoy!
Serves 4
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