Turkey-Pesto Pot Pie

Tonight's dinner was so easy and tasty too.  I found the idea in a recent Better Homes and Gardens cooking magazine but adapted it a bit.  It makes 2 servings (which is fine because the kiddos are not really into soup/stew).  Takes about 15-20 minutes.

Ingredients:

1 12-ounce jar turkey gravy, 1/3 cup basil or dried tomato pesto (I used basil pesto), 1 package (6 oz) of Butterball turkey breast strips fully cooked (at Ralph's it was located by the deli meat), 1/2 cup frozen peas, 1/2 cup frozen corn, 1/2 cup frozen sliced carrots, 1 package of refrigerated breadsticks the ones in a tube (I had to substitute with flaky biscuits), season top with basil and garlic.  I tend to just eyeball everything, so I hope this is right :-)

Directions:

1.  Preheat oven to 375.  In a saucepan, combine gravy and pesto; stir in turkey and veggies.  Bring to boil, stirring frequently.  Pour into 2 single serving casserole dishes.

2.  The recipe I saw used the refrigerated breadsticks that come in a tube.  It looked really cool in their picture but of course the store did not have the breadsticks so I substituted with flaky biscuits.  If you try the breadsticks, unroll and separate breadsticks.  Arrange one breadstick on top of each casserole, curling into a spiral to fit.  If you want you can sprinkle with Parmesan, basil or garlic.

3.  Bake casseroles about 15 minutes or until breadsticks are golden.  Bake remaining breadsticks according to package directions.