TURKEY POT PIE

1 (1-pound) package frozen vegetables for stew, cooked according to package directions
1 cup frozen peas, cooked according to package directions
2 cups COOKED TURKEY, cut into 1/2-inch cubes
1 (12-oz) jar non-fat turkey gravy
1 tablespoon dried parsley
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1 refrigerated pie crust, room temperature

Drain any cooking liquid from stew vegetables and peas.

Add turkey cubes, gravy, herbs, salt and pepper to vegetables in oven-safe 2-quart cooking dish.

Unfold pie crust dough and place on top of dish, trimming edges to approximately 1 inch larger than dish; secure dough edges to dish. Make several 1-inch slits on crust to allow steam to escape.

Bake in preheated 400-degree F oven for 25-30 minutes or until crust is brown and mixture is hot and bubbly.

Servings: 5
Source: National Turkey Federation

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