Sunday, November 29, 2009
Turkey Pot Pie by Becca Heflin-Donovan
TURKEY POT PIE...made from the Thanksgiving leftovers... in my Pampered Chef stoneware baker! :-)
This casserole of goodness is loaded with turkey, carrots, onions, celery, and mushrooms, combined into a creamy turkey gravy sauce, and topped with a sheet of Pepperidge Farm puff pastry. Bake at 400 for 20 minutes and WA-LA!