Best Turkey Pot Pie

I am not a baker by nature but fancy myself a cook who can whip something up. That is exactly what I did with the Thanksgiving leftovers.

1 pkg 2 pie crusts from refrigerator section
2 cups cubed cooked turkey leftovers
2 cups gravy
1 cup frozen mixed vegetables and or peas
3 baked potatoes, pealed and cubed

Please note that cubed is used in the sense that I tried to get pieces into bite size forms not into actual cubes. Amounts can vary based on what is leftover. If turkey is less, use more veggies. If gravy is scant used canned or bottled gravy to supplement.

Pat 1 and 1/2 pie shells into a 13" x 9" pan and par bake for 5-10 minutes or according to package directions.

While it is baking, throw veggies (I used both peas and mixed veggies) in the microwave and the other ingredients into a pan on the stove to warm.

Once pie crust is light brown, remove from oven, fill with mixture of turkey gravy and veggies and top with remaining half of pie crust cut in wedge shapes spaced across the pot pie.

Bake at 350 degrees for a half hour or until brown and hot.