So I made up my own recipe. And this is for anybody like me who likes homemade-y kind of food without the homemade-y preparation or time.
|Ingredients....plus a 1/2 a can of cream of onion soup and a can of carrots|
Cook ground turkey in a few tablespoons (or turns of the pan, if you're Rachael Ray) of olive oil. Season with a little onion powder, salt, and pepper. Add vegetables, 1 can of turkey gravy, and 1/2 can of cream of onion soup. The onion soup was a stand-in for me because the can of turkey gravy wasn't enough to get it gravyish enough for me. Then I added some milk - probably somewhere between 1/2 and 3/4 of a cup. Just stir in a little as you go until you get the desired consistency. Warm through.
Spoon into oven safe bowls.
I intended to use pie crust, but since I didn't have any shortening and I was running short on time anyway, I sent Kevin to the store for some pre-made pie crust. He tried to call me to verify whether I wanted Pillsbury cresent dough or pie crust, but since I was busy with Nola he made a guess. I got the dough. So I stretched it out a little and used one bowl as a cut-out to cut the four pieces I needed to cover the pot pies.
|Covered up and ready to bake|
Popped them in the oven at 350 for 18 minutes, and they turned out gorgeous. Hopefully they'll taste as good as they look!