Page 259 - Turkey Book from Meathead

Makes. 4 pies, about 2 cups each
Takes. 45 minutes for prep if you have a pie crust ready to go. If you make that from scratch, add 15 minutes to make the dough, and 4 hours to chill. About 40 minutes cooking time.
Special equipment. A rolling pin, 4 oven-safe bowls, ramekins, or bean pots, each one with a 2 cup capacity
Filling
2 tablespoons butter
1 large onion
1/3 cup mushrooms
1 pound leftover cooked turkey 1 cup mixed frozen vegetables 1/4 cup water
1/2 teaspoon Simon & Garfunkel rub or Poultry Seasoning
2 crisp apples