Turkey Pot Pie

(Courtesy of Taste)

Ingredients:
1 Tbsp. olive oil
3 cloves garlic, chopped
1 medium onion, chopped
1 pkg. (16 oz.) frozen mixed vegetables, thawed and drained
1 can (4 1/2 oz.) sliced mushrooms, drained
1 lb. boneless, skinless turkey breast, cut into 1/2 inch pieces
1 jar (12 oz.) turkey gravy
2 cans (10.75 oz.) cream of celery soup
1/2 c. chicken broth
1/2 tsp. dried thyme
1/2 tsp. poultry seasoning
1/2 tsp. ground sage
1 pkg. (15 oz.) refrigerated pie crust dough (2 sheets)

Directions:
Preheat oven to 400 degrees.  Lightly spray 6 (16 oz) oven-proof ramekins with cooking spray; set aside.

In a large, heavy-bottom saucepan, heat olive oil over medium-high heat.  Add garlic and onion; reduce heat to medium.  Cook until tender.  Add mixed vegetables, mushrooms, turkey breast, turkey gravy, cream of celery soup, chicken broth and seasonings.  Divide mixture among prepared ramekins.

On a lightly floured surface, unroll both sheets of pie crust.  Using a 6 inch round cutter, cut 6 rounds.  Using a 2 inch star cutter, cut a star in the middle of each round.  Place dough rounds on top of each ramekin, making sure to center the star.  

Bake for 30 minutes, or until crust is golden brown.

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