This Lazy Mom's Turkey Pot Pie

Makes: 1 VERY generously filled 9" pie

Ingredients:

2 C cooked turkey, cubed

2 pre-made frozen deep dish pie shells (1 box)

2 C frozen mixed veggies

1 C onions, chopped fine

1 C celery, chopped into small pieces

1 C potatos, chopped into small pieces

.5 can of cream of celery soup*

.25 C gravy (optional)

2 tbsp cooking oil

1 tsp garlic salt

.5 tsp thyme

.5 tsp summer savory

.25 tsp ground pepper

handful of white rice

*can also substitute cream of potato or even cream of mushroom soup

Instructions:

1. Take out pie shells and let thaw on counter in pie tin. Pre-heat oven to 400 degrees.*

2. Heat up oil in large saucepan on medium high. Fry onions for 3-4min until starting to turn golden.

3. Add in celery and potatoes and cook for another 2-3min.

4. Add in frozen veggies, cream of celery soup, and all spices. Cook for 4-5min, stirring frequently.

5. Turn off heat and stir in turkey. Add salt/pepper to taste. Sprinkle in a small handful of white rice (this absorbs excess moisture in the pie) and mix well.

6. Pour filling into one shell and cover with second. This will be a very full pie so make sure to use a spoon to smooth down the toppings as needed. Pinch crusts together using fork or fingers. Cut slits on top for moisture release. You can get a little creative here!

7. Loosely cover top with piece of tinpoil and bake for about 45min. Remove tinfoil and continue baking an additional 15-20min until top is golden coloured and there is sauce bubbling slightly through the openings on top of the pie.

*Turkey pot pies freeze beautifully, so if you would like to freeze it, just wrap pie in a few layers of syran wrap after step 6 and store back in pie shell box. This recipe is made to be doubled so that you can enjoy one tonight and freeze one for later!

**Pie will keep up to 3 months in the freezer though ours never last that long! Bake pie from frozen by preheating oven to 400F (375 if you're using a convection oven), removing syran wrap covering, and baking for 75-90m until top is golden and sauce is bubbling through slits. Keep top loosely covered with a piece of tinfoil for first 60min of bake. Internal temperature should be about 160F when ready. Let cool at least 15min before cutting and serving. Bake pie on cookie sheet for easy removal from oven!