Easy pot pie with leftovers

Turkey/Chicken (Leftover) Pot Pie- EZ
Ingredients
2 cups leftover cut-up turkey or chicken...( I even did it with beef)
2 cups leftover veggies
2-1/2 cups gravy
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1 package (15 ounces) refrigerated folded pie crusts (2 crusts)

Procedure

Preheat the oven to 400°F.
In a large bowl, combine all the ingredients except the pie crust; mix well. Unfold one pie crust and place in a 9-inch deep-dish pie plate, pressing the crust firmly into the plate. Spoon the meat mixture into the crust.
Unfold the second pie crust and place over the mixture. Pinch together and trim the edges to seal then flute, if desired.
Using a sharp knife, cut four 1-inch slits in the top.
Bake for 40 to 45 minutes, or until heated through and the crust is golden. Allow to sit for 10 minutes before serving.


<>serves- 4 to 6

Chicken/Turkey Tetrazzini

Chicken or Turkey Tetrazzini

1 Tbsp butter
2 Tbsp flour
1/2 tsp salt
1/2 tsp pepper
2 cups milk
1 tsp Worcestershire sauce
1/2 cup shredded cheddar cheese
2 cups cooked turkey, bite-size pieces
1/2 lb spaghetti, cooked al dente and drained
1/4 cup Parmesan

Procedure
Melt butter and add flour, salt, and pepper. Slowly add milk, constantly stirring. Add Worcestershire sauce and simmer, stir until thickened. Add cheddar cheese and mix well.
Stir in turkey and spaghetti. Pour into a greased 2-quart shallow casserole or baking dish (8 x 8-inch). Sprinkle the top with Parmesan cheese.* Bake, uncovered, 350 degrees for 20 minutes or until bubbly.

* This casserole also freezes well. To prepare, increase cooking time to 1 hour or until bubbly.

MY NOTES: Made it with Chicken.... it was VERY tasty- loved it- BUT-
It wasn't bubbly- I'm thinking maybe I didn't judge half a box of spaghetti correctly? It came out too dry- not enough sauce. Next time I will double the sauce- even with half a box of Spaghetti.

My additions: I thought it may be too bland for our taste and since we love garlic- had to throw some garlic powder in! :D - I used about a teaspoon of it- give or take - to your own taste. Also put in about 1/2 teaspoon sage, and instead of pepper , I used lemon pepper for a bit of zing- then a dash of regular pepper.

Crockpot/Chicken & Noodles

Chicken & Noodles
2 or 3 cups cooked chicken, bite size pieces
1 bag noodles
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 cup milk
1/4 cup cheddar cheese

Procedure
Prepare noodles according to package. Mix soups, milk, and cheese and bring to a boil. Reduce to heat and cook 5 - 10 minutes. Combine sauce, noodles, and chicken in casserole dish. Serve.