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Turkey Pot Pie
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| 1 1/2 lbs | cooked, chopped turkey, (or chicken) [about 3 cups] |
| Sauté together the following: | |
| 1/2 lb | bulk sausage, (the kind that comes in a plastic tubes) |
| 2 stalks | celery, chopped |
| 1 1/2 cup | onion, chopped |
| 1/2 | red bell pepper, chopped |
| 1 cup | frozen peas, thawed, (or from a can) |
| 1 cup | frozen carrots, thawed, (or from a can) |
| 1 Tbsp | fresh parsley, minced |
| Mix all of the above together in a large bowl and set aside. | |
| 1 pkg | Pillsbury refrigerated Pie Crusts |
| 1/8 cup | butter |
| 1/2 tsp | garlic, minced |
| 1/4 tsp | rosemary |
| 1/4 tsp | thyme |
| 1/4 tsp | salt |
| 1/8 tsp | pepper |
| 1/4 cup | flour |
| 1/4 cup | white wine |
| 1 1/2 cup | chicken stock |
Melt the butter & stir in all seasonings.
Stir in flour (mixed with a little stock so it won't be lumpy).
Add stock and white wine ... Cook, stirring, until thickened and bubbly.
***If you have enough leftover gravy, you could use it instead of making this***
Roll out one pie crust into 9 inch glass pie plate and fit into bottom of pie plate.
Put enough vegetable/meat mixture in to fill pretty generously.
Roll out second pie crust and top.
Flute edges and cut slits.
Bake at 375 degrees for 30-40 minutes in bottom third of oven.
Let stand5 minutes before serving.
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