Momma's Turkey pot pies

• 1 leftover thanksgiving turkey
• 2 packages birds eye frozen mixed vegetables
• 1 cup broccoli
• 1/2 cup mushrooms
• 1 tbsp cracked black pepper
• 3 can cream of mushroom soup
• 1 pie crust
• 1 tbsp chopped garlic

1. Cut broccoli into tiny florets, put in a small pot and parboil
2. Cut mushrooms into tiny pieces, Saute in butter only
3. Cut turkey meat into bite sized cubes
4. Put frozen vegetables, parboiled broccoli florets, chopped garlic, sauteed mushrooms, cracked black pepper, cubed turkey meat, and cream of mushroom soup in a large mixing bowl and mix well.
5. Preheat oven to 350F
6. Roll out your pie crust to your desired thickness
7. Put pie crust into your baking dish (I like to use.mini casserole dishes so I can make individual pot pies but you can use whatever you want)
8. Poke holes in bottom of pie crust with a fork (2 or 3 pokes would be fine)
9. Fill crust with your turkey pot pie filling
10. Use another piece of pie crust to cover your pot pie
11. Use a knife to slice 1/2 inch slices in top of pie crust
12. Bake for 1 hour
13. Take out and cool for about 15 minutes and enjoy!

turkey, birds eye frozen, broccoli, mushrooms, black pepper, cream of mushroom soup, crust, garlic

Taken from cookpad.com/us/recipes/368506-mommas-turkey-pot-pies (may not work)