Two Pot Pies

I have learned that whenever I plan to make a pot pie, I should be sure to have enough crust on hand to make two.  The problem is filling creep.  By the time I mix in the veggies and protein,  the quantity is always so much more than anticipated.  In this instance, I definitely had enough for two pies. If it was a little short of a second, the filling would be used for soup.  For this duo, being in a hurry meant using store bought crust.  At $1.49, it's always worth it to pick up more than one package anyway.

The crust was brushed with buttermilk prior to going into the oven.  Since we have a convection oven, two pies cook just as well as one.  Both sat on the same shelf and browned up with a nice crispy exterior.

Each pot pie cost about five bucks to make, which isn't bad at all.  One pie is enough for two whole meals.  When an entree is stuffed full of this much veggies, there is no need for a side dish.  And while it might get tiresome to eat the same meal for days in a row... who gets sick of turkey pot pie?  Not me!