Turkey Pot Pie

Looking for a way to use up some of those Thanksgiving leftovers? This turkey pot pie is easy and delicious! There are so many variations that can be done to just use up those leftovers.




You don't have to use the vegies listed... use whatever you have on hand. Broccoli, cauliflower, zucchini, peppers, and many others will all work wonderfully. I have also used leftover mashed potatoes in place of the chopped potato and it was delicious.

1/4 cup butter
1/2 cup chopped onion
1 cup chopped potato
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup sliced mushrooms
1 clove of garlic
1 tsp fresh chopped rosemary, or ? tsp dried
1 tsp fresh chopped thyme, or ? tsp dried
1/4 cup flour
1 1/2 cups bouillon or stock, any flavor
3/4 cup half and half
2 cups chopped leftover turkey, or any other meat
salt and pepper
1 pillsbury unbaked pie crust

Using a deep skillet or large pan, saute all chopped vegies, garlic, and herbs in the butter until tender. Add flour and saute 2 minutes longer. Add the bouillon and half and half, bring to a slow boil, and simmer until thick and bubbly. Add chopped turkey. Salt and pepper to taste. Pour into a large casserole dish. If using mashed potatoes, use a teaspoon and dollop several spoonfulls onto the filling. Unroll pie crust and place on top of filling. Cut several slits in crust to vent. Bake at 350 degrees for 50 minutes. Serves 3-4. Enjoy!