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Fall Harvest Turkey Pot Pie

Jazz up the traditional Turkey Pot Pie with cheeses and mushrooms and you have a new table favorite this holiday!

Preparation time: 30 minutes

Serves: 4-6

Ingredients:

1 package Tenderflake deep dish pie shells
2 tbsp (30 mL) vegetable oil, divided
1 lb (500 g) turkey breast, cut into ½-inch (1 cm) cubes
1 large leek, white part only, thinly sliced
1 1/2 cups (375 mL) mushrooms, thinly sliced
1 clove garlic, chopped
1/2 cup (125 mL) dried cranberries
½ (10 oz) can turkey gravy
1 cup (250 mL) grated cheese (Cheddar, Swiss, Emmenthaler , etc.)

Directions:

1. Preheat oven to 375°C (190°F).

2. Remove frozen pie shells. Place one pie shell on a baking sheet to thaw so it can be used to stencil the pie. Set the other pie shell aside.

3. Heat half of the oil in a skillet and sauté turkey until browned. Remove from pan and set aside.

4. Add remaining oil to skillet and cook leek, mushrooms and garlic until leek has softened, about 3 to 4 minutes.

5. Add turkey, cranberries and gravy. Simmer gently until turkey is well-coated and sauce slightly thickened.

6. Pour turkey mix into a deep dish pie shell, sprinkle with cheese.

7. Turn remaining pie shell onto a lightly floured surface and using your favourite cookie cutters or stencils cut into festive shapes. Arrange cut outs of pastry around edge and top of pie.

8. Bake in preheated oven for 40 to 45 minutes.

More holiday tips, recipes and free printable stencils are available online at www.tenderflake.com

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