Left-Over Turkey Pot Pie

1/4 cup butter or margarine
1/2 cup each chopped onion, chopped mushrooms
1 tbsp. minced garlic
1/3 cup all purpose flour
1/2 tsp. dried sage
1/4 tsp. dried thyme
1-1/2 cups prepared turkey gravy
1/2 cup each water, milk
1 pkg. (14 oz.) frozen mixed vegetables, thawed, drained
3 cups cooked turkey, cubed
to taste: salt, ground black pepper
1 (10") double crust pastry shell

 

      Heat oven to 425ºF (220ºC).  Melt butter in a large saucepan over medium heat.  Stir in onions, mushrooms, garlic; cook until tender, but not browned, about 5 minutes.  Stir in flour, sage and thyme until blended.  Pour in gravy, water, milk, stirring to blend.  Bring to a boil over medium-high heat; cook 1 - 2 minutes.  Stir in turkey, vegetables; cook until vegetables are tender, about 5 minutes.
Line a 10" pie plate with bottom crust.  Pour in turkey mixture.  Cover with top crust.  Seal. crimp edge.  Pierce top crust a few places with a fork.  Cover edges of pie with aluminum foil strips.  Bake  25 minutes.  Remove foil strips, bake until crust is golden, about 20 minutes more.  Remove from oven, let rest 10 minutes before serving.