TURKEY POT PIE

Leftover Turkey is good for sandwiches.  You can always freeze some for later use.  What else can you do that is easy and also make use of other left overs in your fridge?  How about a simple Turkey pot pie with perhaps all with left overs.

4 cups cut up Turkey

1 or 2 small cans (284 ml) Turkey gravy

1 small can (284 ml) peas and carrots

1/4 cup cooked rice (optional)

1 onion (optional)

1 tablespoon cooking oil

Salt and pepper

1 package puff pastry

1 egg

• Cook the rice according to package instructions.  If you have left over pilaf that would work just fine.  This is optional
• Drain peas and carrots
• Saute finely chopped onion in cooking oil.
• Mix together cut up Turkey, peas and carrots, rice, onions and gravy.  Season with salt and pepper.
• Cut dough in half
• Roll out the first half a little longer than the size of your pan.  I used a 10.5x14.5 pan
• Spray your pan with vegetable oil
• Place the dough in the pan making sure it goes up the sides
• Pour Turkey filling on the dough and spread it out
• Roll out the second half of the dough and place over the filling making sure the sides of top and bottom meet.  Roll the sides together to ensure filling does not come out during cooking.
• Mix the egg and spread it over top
• Preheat oven at 350.  Cook 30-45 minutes until the top is golden brown
• Serve with salad