1 cup frozen sliced carrots
1 cup frozen broccoli florets
1 cup frozen corn
1 cup frozen petite peas
2 medium sized potatoes, diced fairly small
1 1/2 cups leftover turkey
1 1/2 cups leftover turkey gravy
1 can cream of mushroom soup
my favorite pie crust, doubled recipe (this pie crust is assembled, mixed by hand, and patted out all in one dish)
Preheat oven to 350 degrees F.
Place diced potatoes in a large sauce pan and cover with water (make sure water level is about 2" over top of potatoes as you will be adding other vegetables later). Bring to a boil; reduce heat and simmer until almost tender.
Place all frozen vegetables into the saucepan with potatoes. Bring back to a boil, reduce heat to simmer just until barely tender (5 minutes or less; they will continue cooking while baking). Drain.
In a smaller saucepan, place the turkey, gravy, and the soup over medium heat, stirring to combine. When warm, fold gently into the vegetables in the larger pan.
Place all pie crust ingredients in a casserole dish, and mix together by hand. Set aside about one third of the dough. Press the other two-thirds to cover the bottom and sides of the casserole. Place the reserved 1/3 of pie crust dough between layers of plastic wrap or wax paper and roll out to roughly the size of the casserole top. Pour the vegetable mixture into the crust in the casserole dish. Remove top layer of plastic or wax paper from the rolled crust, and invert the rolled crust over top of the casserole; remove other layer of plastic/wax paper, and pinch the crust top and bottom together. Cut slits in the top.
Place in a 350 degree oven for one hour or until crust is golden.
Note: If I'm making from stewed chicken and I don't have gravy, I whisk 2 Tablespoons of flour into 2/3 cups of milk. Add that to the canned soup in the saucepan, and add about 2/3 cup of chicken broth. Whisk till smooth, and let heat and thicken a little. Place boned and diced chicken to soup/gravy and stir. Simmer till warmed through. Add salt and pepper to taste.