Yield: 4 to 6 Servings

Scott Nowell

Savethat leftover turkey and mix with gravy in a freezer bag and store in the freezer. 1½ pounds is enough for a pie for four people.

• 1recipe All Purpose Pastry/Pie Dough
• 1¼lb leftover Turkey & Gravy, thawed
• ½to 1 cup each of fresh, frozen or leftover vegetables, peas, onions, carrots, corn, etc.
• 1egg, beaten for egg wash

Preheat oven to 375°F.

If using fresh vegetables, you should blanch or partially cook them.

Heat leftover turkey and gravy in a 2 quart saucepan. When simmering, add vegetables, mix and cook until all are heated. Taste and adjust seasoning.

Pour into a 2½ quart or larger casserole dish.

Roll out dough so it is 2 inch larger in both width and length than the casserole dish. Transfer to dish. Fold the part that hangs over into the dish so it fits inside.

Brush with egg wash and cut 3-5 2 inch slits in the top to release steam.

Place on a sheet pan and bake for 30-45 minutes until the top is browned and the filling is bubbling through the slits.

Remove from the over and let sit ten minutes.

Serve.