1/2 cup chopped onion
1/2 cup chopped celery
1 cup sliced carrots
1 cup frozen green beans
2 cups cooked turkey (You can also use chicken)
1 can cream of chicken soup
1 can turkey gravy
1/2 tsp dried sage leaves (if you don't have it's no biggy to leave out)
1 cup shredded sharp cheddar cheese
1 refrigerated pie crust softened as indicated on box
Heat oven to 375 degrees. In a skillet heat oil over medium-high heat add onion and celery. Cook 3-5 minutes until crisp-tender. Stir in carrots, green beans turkey, soup, gravy and sage. Cook untill bubbly. Stir in 3/4 cup of the cheese. Spoon into undgreased 2 qt casserole.
Place pie crust over hot mixture. Fold over edges to fit inside casserole. Cut small slits in the top of crust with knife. Bake 40 min. Sprinkle remaining 1/4 cup cheese over crust bake 5-6 min longer until crust is golden brown and cheese is melted.
Pot Pie before we added the cheese
Pot Pie after the cheese.
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