3 cups chopped cooked leftover turkey
1 (10 oz.) can cream of mushroom soup
1 (10 oz.) can cream of celery soup
1 (4 oz.) cans sliced mushrooms, drained
1 (16 oz.) bag frozen mixed vegetables, thawed and drained
1/2 cup diced celery
1/2 cup diced onion
3 tbsp. butter
3 tbsp. curry powder
1 tsp. onion powder
2 cloves fresh garlic, crushed
1 cup chicken or vegetable stock (or turkey, if you have it)
1/2 tsp. crystallized or ground ginger
1/2 cup raisins (optional)
2 boxes ready made pie crusts (4 total), at room temperature

In a large saucepan add celery, mushrooms, onion, butter, onion powder, curry, garlic, ginger and raisins. Lightly sauté until onion and celery are soft and translucent. Add soups, stock, turkey and thawed vegetables. Stew until thoroughly cooked, about 30 minutes or so on medium heat. Set aside.

Preheat oven to 350°F. Spray a large 15x10x2-inch (or 3-inch) deep baking dish with non-stick cooking spray (Pam) or butter.

Gently mold room temperature dough into the contours of the baking dish. Cut off excess (save for patterns; let your artistic talents go crazy). When that's done we're almost there!!

Pour your turkey filling into your crusty dish, spread evenly and top with remaining overlapping crusts and pieces (I really love the crust!!) Cut small slits in the dough for venting or it will bubble up.

Bake at 350°F for 35 minutes or until brown.

Note: If you have any excess dough you can roll it out and make little baby crust shapes with a cookie cutter and bake them along with the pot pie (I love the crust though).

Enjoy!

Submitted by: William Stafford