Turkey Pot Pie

Turkey Pot Pie

I love Turkey and certainly don't think it should be reserved for Christmas and Easter. I don't know much about Turkey Pot Pie but threw this one together not too long ago and it isn't half bad. However, it is very easy. All the measures are approximate so throw in as much or as little as you like.

Ingredients
A bunch of cooked turkey (probably 2-3 cups but feel free to add more)
3/4 cup water (more if you're using condensed soup)
1 can Cream of mushroom soup
1 cup carrots diced
1 medium onion diced
1 cup celery diced
Feel free to throw in whichever other veggies you really like
1 ready made pie crust
A splash or two of white wine (if you can spare it)

Directions
Throw everything except the pie crust and water into your casserole dish. Stir to make sure everything is coated in the soup. If it doesn't seem to have enough liquid toss in some water or perhaps some nice white wine. Stir some more to make sure the liquid is evenly distributed. This would also be a good time to throw in some aromatics. Perhaps some thyme or rosemay would be nice. Don't forget to add salt & pepper. If you have left over gravy from cooking the turkey you could add some of that as well. Carefully place the pie crust on top and press the crust to the sides of the casserole dish. Be sure to vent the pie crust (poke some holes in it to let the hot air out). If you want to brush the crust with an egg wash please feel free to do so. If you want to mark if with S for Stu, knock yourself out. Bake the pie at 350 until the crust is cooked nicely and looks delicious.