Fall Harvest Turkey Pie

• pastry for double-crust pie
• 2 tablespoons vegetable oil, divided
• 1 lb turkey breast, cut into 1/2-inch cubes
• 1 large leek, white part only, thinly sliced
• 1 12 cups mushrooms, thinly siced
• 1 garlic clove, chopped
• 12 cup dried cranberries
• 0.5 (10 ounce) can turkey, garvy
• 1 cup grated cheese

1. Preheat oven to 375F
2. Prepare pastry for double crust pie.
3. Place one crust in 9-inch pie plate.
4. Heat half the oil in a skillet and saute turkey until browned.
5. remove from pan and set aside.
6. Add remaining oil to skillet and cook leek, mushrooms and garlic until leek has softened about 3-4 minutes.
7. Add turkey, cranberries and gravy.
8. Simmer gently until turkey is well-coated and sauce slightly thickened.
9. Pour turkey mix into the deep dish pie shell; sprinkle with cheese.
10. Turn remaining pastry onnto a lightly flavored surface, and roll to a 12-inch diameter.
11. Cover pie, and trim edges to 1/2 -inch overhang.
12. Turn edges under and crimp to your own design.
13. Use the remaining pastry to make cut-outs, and place them on the top pie shell.
14. Bake in preheated oven for 40-45 minutes.

pastry, vegetable oil, turkey breast, only, mushrooms, garlic, cranberries, turkey, grated cheese

Taken from www.food.com/recipe/fall-harvest-turkey-pie-441289 (may not work)