Thanksgiving Leftovers Pot Pie
Kimi Stevens made us her Grandmother's depression era Thanksgiving Leftovers Pot Pie.
3 cups flour
1 1/2 cups shortening
dash of salt
2 cups Chopped, cooked turkey
1 cup Green bean casserole with french fried onion topping and mushrooms soup
2 cups Sage stuffing, with onions and celery
1 cup Garlic mashed potatoes
1 cup Peas and carrots
1 - 2 cups Turkey gravy
1 tsp thyme
1 tbsp poultry seasoning
salt and pepper
Directions:-Prepare crust by cutting shortening into flour until firm, about 10 minutes, then adding a few spoons of ICE water until texture is achieved. (Her staunch advice was never, EVER, tough it with your hands, for it melted the shortening and made it "tough")Wrap and chill.
-Chop turkey, gather remainder of ingredients, reserving 1/2 cup of gravy. Mix all but mashed potatoes.
-Flour surface and roll crust thinly. Place in lightly floured pie pan. Spoon in light layer of stuffing, add layer wet mixture of turkey and veggies, dollop mashed potatoes in teaspoons throughout the pie. Roll out top crust and place on pie. Seal and vent.
-Cover edges of pie with foil and bake at 425 for 30 minutes. Remove foil and bake another 30, or until browned and bubbly. Do not burn the edges. Remove, place on wire rack and allow to cool for at least 15-20 minutes. Cut and serve with a gravy drizzle.