What to do with leftover Thanksgiving turkey? This is a great pot pie recipe that can be used with turkey, chicken, or any meat. I make it a little different because I really like the crust! I used a 8″ x 8″ baking pan and put a crust on the bottom and top. You could use a 9″ x 13″ pan, just double the recipe and pie crust.
Make this simple pie crust using half for the top and half for the bottom.
- 1/2 stick real butter
- 1/2 cup diced carrot
- 1/2 cup celery
- 1 cup diced potatoes (add later)
- 2 cups diced or shredded cooked turkey
- 1/4 cup flour (or a little more if needed to thicken)
- 2 – 3 cups turkey or chicken broth
- 3/4 cup heavy or whipping cream
- 1/2 tsp. thyme
- 1/2 – 1 tsp. salt
- 1/2 tsp. pepper
You can add onions, peas, or anything else, I just like it without them.
In skillet, melt butter, then saute celery and carrots until a little soft. Add broth, heavy cream, thyme, salt and pepper and mix thoroughly. Keep on medium heat, add flour, and whisk to thicken. Add turkey and potatoes last.
Place half of the rolled out crust on the bottom and up the sides, pour in the filling, then place the other half of the crust on top. Trim the excess, crimp the edges and place a couple slits on top for steam to release.
Bake at 400 degrees for 30 – 40 minutes. Place the baking pan on a cookie sheet in case it spills over while baking.
Mine seemed a little runny at first, but the more it sat it thickened up.