Turkey Pot Pie

Ingredients:

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 (this pie crust is assembled, mixed by hand, and patted out all in one dish).  To double for a casserole dish, use *3 cups flour, 1 scant cup vegetable oil, 1/2 cup water, and a pinch of salt.

Directions:

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 drained vegetables in the larger pan.  Turn off heat, and let sit while preparing crust.

Place crust ingredients ( *3 cups flour, 1 scant cup vegetable oil, 1/2 cup water, pinch of salt) in a casserole dish, and mix together by hand just till dough forms. 

Set aside about one third of the dough, leaving 2/3 in casserole dish.  

Press out the 2/3 of dough to cover the bottom and sides of the casserole bringing top edges a little above the sides of dish.  

Place the reserved 1/3 of dough between layers of wax paper or plastic wrap and roll out to roughly the size of the top of casserole.  

Pour the filling 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 from the top of crust, 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.

*measurements at asterisks are already doubled to fit casserole

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.