Chicken Pot Pie
2 12-ounce jars turkey gravy
1/3 cup basil or dried tomato pesto
3 cups cubed cooked turkey (about 1 pound)
1 16-ounce package frozen peas and carrots
1 package refrigerated pie crust
Grated Parmesan cheese (optional)
Preheat oven to 375 degrees. In a large saucepan, combine turkey gravy and pesto. Stir in turkey and vegetables.
Bring to boiling, stirring frequently.
Place one layer of pie crust in bottom of a 9 X 9 square pie pan. Pour turkey mixture into pie pan. Place
another layer of pie crust on top. Sprinkle top with grated cheese if desired.
Bake casserole about 15 minutes or until crust is golden.