Leftover Turkey Pot Pie Name: Loree Valadez Base: MEPS Phoenix Recipe: Double crust for 10" Pie 1/8 c of butter or oil 1/2 onion and celery 1 tbls garlic 1 1/2 lbs of leftover Turkey Leftover stuffing (about 8oz) Leftover gravy (1 1/2 c) Leftover Veggies (8 oz) Pepper, oregano, basil to taste 1/2 c water Preheat oven to 425 melt butter or oil in pan and sate onions, celery and garlic until tender; about 5 min. stir in gravy, stuffing and seasoning until a slight boil (5-10 min)...add water or milk if needed to thin. Add veggies and turkey, cook 5-10 minutes. Line 10" pie plate with bottom crust. Pour turkey mixture into plate. Cover with top crust, seal and crimp the edges and pierce top crust with a fork to vent. Cover the edges of the pie with strips of foil to prevent burning. Bake for 25 minutes. Remove the foil and continue to bake an additional 20 minutes until golden. Remove from oven and let stand for 10 minutes. Serve and enjoy. ***Double-crust pie 2-1/2 c flour 1 tsp salt 3/4c & 1 tsp shortening 1/3 c & 2 tbl cold water. combine flour and salt in bowl; cut in the shortening with pastry cutter. Gradually add water tossing with fork. Divide dough in 2. with a flowered surface, roll out the crust; I like to flour the rolling pin as well and roll the crust around the rolling pin and then roll it out into the plate :) repeat for top of pie. Be patient, it takes a little practice; if too difficult, you can buy the crust ready to go at the commissary :) Total cost of this dish after Thanksgiving was $00.00