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(Leftover) Turkey Pot Pie

(Leftover) Turkey Pot Pie
I love this recipe because it’s a “no rules” kind of meal.  The ultimate in comfort food, it can be made with literally any kind of leftover meat and veggies you have on hand.  In this case, I’m using as many of my Thanksgiving leftovers as possible along with some very basic staples like onion, carrots, celery, and chicken broth and flour.  Even the pie crust is made from the uncooked scraps I had after making my pies this year, which earned it the nickname, Frankenstein Pie.  Don’t worry if you have to piece your pie crust together (just use water to seal any seam).  After it’s baked, it will have a charming, rustic appeal that is impossible to get from store bought foods. 
Gather up your leftovers - you'll need about a half stick of butter, 3 cups of diced meat, 1/2 cup flour, 3 large potatoes diced, one onion chopped, carrots, celery, thyme, rosemary, sage, and parsley, leftover veggies like green beans and fresh corn off the cob, a 32oz box of broth and of course, pie crust.  When using herbs, fresh is always best.  I keep them fresh for weeks at a time using this simple method.

In a large Dutch Oven,  melt the butter and sautee the onions, celery, and carrots until the onions are translucent.  Add the flour to the pot and allow to cook for a few minutes then add broth, being careful to scrape the sides and bottom of the pot to release any of the flour that may have begun to stick.  Add potatoes to the pot, cover, and allow them to boil on medium low heat until they begin to get soft, about 20 minutes.

The broth should be thickened at this point and should coat the back of a spoon well.  Add 2 teaspoons chopped parsley, 1/2 each of teaspoon minced sage, rosemary and thyme.  As a final step, add the turkey, corn, and green beans to the pot.  You're just heating the meat and veggies at this step.  Take care not to over-stir at this point because you don't want to break up the turkey or veggies.  They're fragile because they've already been cooked.

Roll out your pie crust and place into a deep casserole dish.  Piece it together if necessary, just be sure to seal the seams with water.  Fill the crust with the contents of the Dutch Oven, and top with the rest of the pie crust.  The truth about this particular crust is that it's store-bought Pillsbury pie crust.  I had a crust and a half leftover from my Thanksgiving pies, and set them aside just for this purpose.  As you can see, my Frankenstein pot pie, has a spot where the pieces of crust don't quite meet up.  No worries!  This will just serve as the vent.  If yours doesn't have this "feature," make sure you cut some vent holes into it before cooking.

Put the casserole on a cookie sheet and pop it into a 400F oven until the crust is golden brown and the contents can be seen bubbling out of the vent, about 50 minutes or so.

Leftover Turkey Pot Pie
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