Turkey Pot Pie

2 cups cooked, chopped turkey or chicken
1 (12 ounce) jar turkey or chicken gravy
1 (10 ounce) package frozen peas and carrots or mixed vegetables
1/2 teaspoon dried sage leaves
1/8 teaspoon pepper
1 refrigerated pie crust

Turn a 9-inch pie plate upside down and press a sheet of heavy duty aluminum foil around it to form a foil liner. Flip the pie plate over and drop the foil liner inside.

Combine turkey, gravy, vegetables, sage and pepper. Place in pie plate. Cover with a sheet of heavy duty foil. Fold edges of bottom and top foil sheets together to seal; place in freezer. When filling is frozen solid, remove the pie plate.

When ready to bake, return frozen filling in foil wrap to pie plate.

Preheat oven to 400 degrees F.

Remove top foil sheet from pot pie. Place pie crust over frozen filling. Fold up excess pie crust to form edge of pie crust. Cut slits in top of crust to vent steam. Bake until crust is golden brown and filling is hot, 55 to 60 minutes. If pie crust begins to over-brown, fold a foil border over edge of pie crust.

Yield: 6 servings