1 package (16 oz) frozen vegetables for stew, cooked according to package directions
1 cup frozen peas, cooked according to package directions
2 cups cooked turkey cut into 1/2 inch cubes
1 jar (12 oz) non-fat turkey gravy
1 tablespoon dried parsley
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1 refrigerator pie crust, room temperature

Drain any cooking liquid from the stew vegetables and peas. Add turkey cubes, gravy, herbs, salt and pepper to vegetables in an oven-safe 2-quart cooking dish. Unfold the pie crust dough and place on top of the dish, trimming the edges to approximately one inch larger than the dish; dough edges to the dish. Make several 1-inch slits on the crust to allow steam to escape. Bake in pre-heated 400°F oven for 25 to 30 minutes or until crust is brown and mixture is hot and bubbly.

APPROXIMATE NUTRIENT CONTENT PER SERVING:
340 calories; 127 gm protein; 15 gm fat; 37 gm carbohydrate; 1161 mg sodium; 36 mg cholesterol.

Recipe Source: National Turkey Federation