Turkey Potpie on Iron Skillet

Ingredients:

• Leftover Turkey Sliced
• 1 tablespoon peanut or olive oil
• 1 Red Onion Sliced
• One Cup Chopped Celery
• One Cup Carrots Sliced
• One Cup Peas
• One tin of Crème of Mushroom
• Salt & Ground Pepper

Crust

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Steps

1. Heat oven to 425°F. 
2. In 10-inch nonstick ovenproof skillet, heat oil over medium-high heat until hot. 
3. Add cur onions, celery, carrots. Sauté the vegetables until carrots are bit soft but still have a bite.  Add bit of salt (not too much as the creme' of mushroom will also add salt to the mixture). Add peas. Cook a bit more. 
4. Stir in chopped turkey. Mix well. Cook for few more minutes. 
5. Add Creme' of mushroom couple of tablespoons at a time instead of dumping the whole can. Just so that you can  control the liquid quantity.
6. Cook until mixture just begins to boil, about 2 minutes. Remove from heat.
7. Transfer the content to the iron skillet. 
8. Unroll crust and place over hot turkey  mixture in skillet. Press and flute to skillet. Using sharp knife, cut six 2-inch slits in top of crust.
   
   
9. Bake for 20 minutes and then additional 10 minutes until  crust is deep golden brown and filling is bubbly. If necessary, cover edges of crust during last 10 minutes of baking to prevent excessive browning

Serve potpie with a side of Cranberry Sauce. 

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Original Recipe

• Alternate replacement fillings
• 1 package (12 oz) frozen broccoli, cauliflower and carrots
• 2 packages (6 oz each) refrigerated grilled chicken breast strips, cut into 1-inch pieces
• 1 can (10 3/4 oz) cream of chicken with herbs soup
• 1/2 cup frozen sweet peas
• 1/4 cup water 
• 1/2 teaspoon freshly ground pepper

Crust

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Steps

1. Heat oven to 425°F. In 10-inch nonstick ovenproof skillet, heat oil over medium-high heat until hot. Add frozen broccoli, cauliflower and carrots. Cook about 5 minutes, stirring frequently, just until thawed. Stir in remaining filling ingredients. Cook until mixture just begins to boil, about 2 minutes. Remove from heat.
   
   
2. Unroll crust and place over hot chicken mixture in skillet. Press and flute to skillet. Using sharp knife, cut six 2-inch slits in top of crust.
   
   
3. Bake 25 to 30 minutes or until crust is deep golden brown and filling is bubbly. If necessary, cover edges of crust during last 10 minutes of baking to prevent excessive browning.