Turkey Pot Pie

After Thanksgiving, everyone is asking themselves the same question:  What in the world are we going to do with all of this turkey?

One of my favorite post-Thanksgiving dishes is a turkey pot pie.  It is the perfect way to use up leftovers.  This quick and easy recipe from pillsbury can be thrown together in less than 10 minutes and has a real homemade taste.

Turkey Pot Pie
2 cups diced cooked turkey breast
2 cups refrigerated cooked diced potatoes with onions (found in the refrigeration section)
2 cups frozen mixed vegetables
1 4.5 oz jar sliced mushrooms, drained
1/2 cup sour cream
1 jar (12 oz) turkey gravy
1/4 teaspoon dried sage leaves
1 refrigerated pie crust

Heat oven to 375°F. Spray pie plate with cooking spray. In large bowl, mix turkey, potatoes, frozen vegetables, mushrooms, sour cream, gravy and sage.  Pour mixture into casserole. Place pie crust on top and crimp the edges. Bake about 1 hour 15 minutes or until crust is golden brown and edges are bubbly.  Place foil around the edges if crust begins to brown too quickly.

Happy Thanksgiving!