Anonymous wrote:I make pot pies frequently. Once you have the gravy, it's pretty easy. When I don't have time to make fresh pie crust, I get/keep Betty Crocker pie crust in the pantry. Just add water, mix and you have dough for two pie 9" pie plates. Put one in the bottom, bake then add filling, top with the other crust and bake again. For the filling, either dice or shred turkey, toss in a skillet over low to medium heat, add frozen veggies of choice (I usually use a mix of diced carrots and peas), then toss in gravy until you get the consistency of choice. I usually like it like a thick stew. If you are making individual ones, get a tupperware container that is about 1/2" in diameter bigger than your souffle dishes. Roll out the Betty Crocker pie crust in one big flat sheet, then use the tupperware container like a cookie cutter and cut out circles. You can use these to top your individual ones. Don't forget to cut steam vents in the middle or when you bake them, the tops may pop off.

If you don't have gravy, you can make some. Take butter and melt in a skillet, add flour and cook to a brown roux. I like to cook it a little longer than many because I like to get out the flavor of raw flour. Then add chicken stock/broth to the roux to loosen. I have found the product "Better than Bouillon" to be a good flavoring for gravies (I have found this at local supermarkets including Giant and Safeway, so it should be easily available). I add some to flavor the gravy. While cooking the gravy, add the turkey and veggies. If you make sure that filling is fulling cooked and warm, then when you put into the dishes, top with the pie crust, you can just cook it as long as necessary to cook the crust (see the box for times) and then they'll be ready to eat.