Ingredients

Filling

1 package prepared pie crust
1 ½ lbs. to 2 lbs. leftover turkey meat, diced or shredded
To save time, one can of no-salt-added Vegall
1 large onion, finely diced
3-4 garlic cloves, finely diced
1 tablespoon butter
½ can low-sodium cream of broccoli
½ can low-sodium cream of asparagus
½ can low-sodium cream of mushroom
1-2 cups milk (soy milk)
Salt and pepper to taste

Topping

1 tablespoon butter (vegan butter)
1 cup to ½ cup seasoned bread crumbs or homemade
1 clove garlic, finely chopped
1 shallot, finely chopped
1 cup chicken or turkey stock
½ cup parmesan cheese
Instructions below pot pie filling instructions.

Directions for pie

Preheat oven to 400 degrees.

Place the prepared pie crust into a pie tin and evenly distribute around the pan.  Pinch the edges with your thumb and finger, then press lightly on the edges with the tines of a fork.

Directions for filling

In a sauté pan, place your butter (vegan butter) and sauté over medium heat until the onions and garlic are fragrant and the onions are translucent. Add the cream soups and stir in milk until desired consistency. Add the diced turkey and no-salt-added Vegall. Season with salt and pepper to taste. Place into the prepared pie shell and distribute evenly almost to the top of the sides of the pie tin.

Directions for topping

Melt butter in a skillet. Add shallots and garlic and sauté until fragrant.  Add bread crumbs and stir to combine. Add chicken or turkey stock until mixture isn’t dry but not too wet. Mix in parmesan cheese.
Cover the top with the bread crumb mixture and cover the edges of the pie with foil. Place the pot pie onto a baking sheet and onto the center rack of the oven.  Place into the preheated oven and bake for approximately 10-15 minutes.  Lower temperature to 350, remove foil and cook for an additional 20-25 minutes or until the crust is golden – check frequently.

Recipe provided by Mary Heitmeyer, Healthy U TV