Good Morning,

Well this is the last of the turkey at our home...this is a real tasty pot pie and the use of the stuffing at the bottom makes it incredibly delicious! I believe we won't see turkey til Christmas Day again!

Today I begin putting anything resembling Fall away and start decorating for the Holiday Season. I can't wait to put up my new wreath! Yesterday, while watching TV, I addressed all the Christmas cards and they will be mailed on Dec. 1st. I am sooo glad I got that out of the way. That is one of the first holiday duties I try to dispense with because it does take time....

Enjoy the end of Fall!! Gina

Deep Dish Turkey Pot Pie with Stuffing
Servings: 8

Ingredients:
1 recipe pastry for a (10 inch) double crust pie
(Use a deep dish pie pan also)
leftover stuffing
1/2 stick butter
1 onion, chopped
1 garlic clove, minced
1 c. sliced mushrooms
2 stalks celery, chopped
2 carrots, diced
1 tablespoon dried parsley
1 teaspoon dried oregano
salt and pepper to taste
2 t. chicken bouillion (Superior Touch brand)
2 cups water
1 c. frozen peas
2 cups chopped cooked turkey
3 tablespoons all-purpose flour
1/2 cup milk

Directions:
1. Preheat oven to 425 degrees F and roll out bottom pie crust, placing it into a 10 inch deep dish pie pan and set aside.

2. Saute onions, mushrooms, carrots, celery in a skillet with the butter. When onions begin to turn golden, add garlic and seasonings and stir for 2 more minutes. Add turkey. Stir to blend well and set aside.

3. In a medium saucepan, blend flour with the bouillion and water with a whisk. Add the milk, and heat until thickened. Stir this mixture into the vegetable mixture, and blend well. Add the frozen peas and mix well. Take the leftover stuffing and pat into the pie shell going up the sides. Pour mixture onto the stuffing layer and unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.

4. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F and continue baking for 20 minutes, or until crust is golden brown. Serve with cranberry sauce.