Turkey Pot Pie

Question: What to do with leftover turkey? Answer: Pot pie!  Got leftover gravy and cranberry sauce? We'll use that too!

Ingredients:

4 cups cooked and diced turkey (or chicken)

1 medium onion, diced

1 celery stalk, diced

1 medium carrot, diced

1 medium red pepper, diced

1 tbsp minced garlic

1 tbsp sundried tomato, chopped fine or snipped with scissors

2 tbsps butter

2 tbsps flour

salt and pepper to taste

1 1/2 cups chicken broth

1/2 cup 10% cream

2 tbsps fresh chopped parsley

pie dough enough for a double crust 10" pie

Heat butter in large skillet and add onion, celery, carrot and red pepper and cook until carrots are tender. Then add the garlic and sundried tomato. Make a well in the center of the vegetables and stir in the flour, salt and pepper. Cook 1 minute then whisk in the broth followed right away by the cream, whisking away any possible lumps forming. 

 

Stir together and simmer 3-4 minutes until it starts to thicken. Remove from heat. Mix parsley and turkey together and add to the skillet.

Roll out the bottom crust and lay it in a 10" pie plate. Spoon the filling into the crust. Brush the edge of the pastry with a little water then roll out the top crust and put it in place. Seal the edges and brush the top with a little milk (optional). Cut a few air holes in the top.

Bake in a 400°F oven on the lowest rack for 50 minutes. After about 20-25 minutes you may want to cover the edge with foil to avoid over baking the crust.

Let the pie stand 15 minutes before slicing.

So about the leftover gravy and cranberry sauce...I like my pie with a side of cranberry sauce while my husband likes his smothered in gravy. Have either or use both. 

I wish I had leftover stuffing too!!

Serves 6