My husband fixed this Turkey Pot Pie on the Monday after Thanksgiving a couple of years ago. It was really a family affair, as my daughter suggested using leftover cornbread dressing in place of the top crust.
It turned out delicious -- he's getting to be quite a cook! Now we like to make one any time we have leftover turkey and dressing.
Set the pie crust out at room temperature to soften (no more than 15 minutes). Preheat oven to 375°.
Chop the onion and sauté it in 1 tablespoon butter until soft. Stir the mixed vegetables into the onion, cover, and simmer until cooked through (about 5-7 minutes).
Unroll the pie crust into a large pie plate, pressing edges to the sides. Arrange chopped turkey and cooked vegetables in bottom of pie crust. Sprinkle with salt and pepper.
Make gravy according to package directions (may do this in the microwave) using 1 cup water. Stir in the cream. Pour the gravy over the turkey.
NOTE: if you have leftover gravy from your dinner, use it instead. Way better than the package! Be sure to add the cream to it.
Crumble up the dressing and sprinkle it over the pie. Melt the 1/4 cup butter and drizzle over the dressing. Bake the pie about 45 minutes until crust is done and gravy bubbles up through the dressing. (May cover edges of crust with foil if it browns too quickly.)
Allow to cool 5 minutes before serving.
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