Left-Over Turkey Pot Pie

Ingredients

• 0.25 cups butter
• 0.5 cups chopped onion
• 0.5 cups chopped mushrooms
• 1 tablespoon minced garlic
• 0.33 cups all purpose flour
• 0.5 teaspoons dried sage
• 0.25 teaspoons dried thyme
• 1.5 cups prepared turkey gravy
• 0.5 cups water
• 0.5 cups milk
• 1 package frozen mixed vegetables , 14 ounce
• 3 cups cooked turkey , cubed
• 1 pinch salt and ground black pepper to taste
• 1 pastry for a 10-inch double crust pie

Instructions

1. 1

   Preheat oven to 425 degrees F (220 degrees C).

2. 2

   Melt the butter in a large saucepan over medium heat. Stir in the onions, mushrooms, and garlic; cook until tender, but not browned, about 5 minutes. Stir in the flour, sage, and thyme until blended. Pour in the gravy, water, and milk, stirring to blend. Bring to a boil over medium-high heat; cook 1 to 2 minutes. Stir in the turkey and vegetables, and cook until vegetables are tender, about 5 minutes.

3. 3

   Line a 10 inch pie plate with the bottom crust. Pour in the turkey mixture. Cover with the top crust. Seal and crimp the edges. Pierce top crust in a few places with a fork. Cover the edges of the pie with strips of aluminum foil.

4. 4

   Bake in preheated oven for 25 minutes. Remove foil strips, and bake until crust is golden, about 20 minutes more. Remove from oven, and rest 10 minutes before serving.