One way to use up your leftover Thanksgiving turkey meat is to make a turkey pot pie. This comforting pie is loaded with healthy tender vegetables like carrots, onions, celery, peas, and potatoes all baked inside a flaky golden brown crust. The gravy inside is made by simmering the vegetables in it, which makes it really flavorful. You may want to make more than one Leftover Thanksgiving Turkey Pot Pie, because it won’t last very long!
LEFTOVER THANKSGIVING TURKEY POT PIE
⅓ cup unsalted butter
3 stalks celery, chopped
1 small yellow onion, chopped
4 carrots, chopped
1 cup frozen peas
1 potato, peeled and chopped
3 tbsp all-purpose flour
2 cups cooked turkey, chopped
½ tsp salt
½ tsp ground black pepper
¼ tsp onion powder
1¼ cups chicken broth
½ cup milk
2 9-inch pie crusts
Preheat the oven to 425 degrees F.
Melt the butter in a large pot over medium heat and add the chopped celery and onions. Cook for 5 minutes, stirring occasionally.
Add the carrots, potatoes and peas and stir.
Add the flour and stir until well combined, then cook for 3 more minutes.
Add the turkey, salt, pepper, onion powder, and chicken broth and bring to a boil. Lower the heat to low and stir in the milk. The mixture should thicken while it simmers, about 7 minutes. If it is too runny, you can add more flour.
Pour the mixture into a pie dish covered with one of the pie crusts, and top with the other pie crust.
Bake in the oven for 30 minutes, until the crust is golden brown