Lunch: Patchwork Pot Pie

So quick to mix together that you can do it after work! This easy pot pie is stuffed with cooked turkey, packaged potatoes and frozen veggies, then topped with squares of refrigerated pie crust and baked until bubbly.

Ingredients

2 cups diced (1/4 to 1/2 inch) cooked turkey breast
2 cups refrigerated cooked diced potatoes with onions (from 20-oz bag)
2 cups frozen mixed vegetables
1 jar (4.5 oz) sliced mushrooms, drained
1/2 cup sour cream
1 jar (12 oz) turkey gravy
1/4 teaspoon dried sage leaves
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box

Instructions

Heat oven to 375 °F. Spray 3-quart casserole with cooking spray. In large bowl, mix turkey, potatoes, frozen vegetables, mushrooms, sour cream, gravy and sage; spoon mixture into casserole.
Unroll pie crust on work surface. Cut into 1 1/2-inch wide strips, then cut in opposite direction, making 1 1/2-inch square pieces (not all will be perfectly square). Starting with rounded-edge pieces around edge of casserole, cover top of mixture with pie crust pieces, overlapping each piece (see photo).
Bake 1 hour 15 minutes to 1 hour 20 minutes or until crust is golden brown and edges are bubbly.

Share Patchwork Pot Pie