After-Thanksgiving Turkey Pot Pie
- ½ Stick butter
- ½ Cup finely diced onion
- ½ Cup finely diced carrot
- ½ Cup finely diced celery
- 2 Cups leftover turkey, light and dark, diced or shredded (or both!)
- ¼ Cup flour
- Splash of white wine
- 2 to 3 Cups low-sodium chicken or turkey broth (more if needed!)
- ¾ Cup heavy cream
- Frozen peas
- Salt and pepper to taste
- Fresh thyme, chopped
- 1 Package store-bought pie crust
- White wine
- Low-sodium chicken broth
- Heavy cream
- Frozen peas
- Pie crust
- Preheat the oven to 400 degrees.
- Melt butter in a skillet. Add onion, carrots, and celery, and cook until translucent, about 3-5 minutes. Add turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly. Add a splash of wine, don’t stop stirring. Pour in chicken or turkey broth. Pour in cream. Finally, add frozen peas.
- Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste. Add fresh or dried thyme. Taste one final time and season with salt and pepper as needed. Pour mixture into a casserole dish or deep pie pan.
- Roll out the crust so that it’s about 1 inch larger than the pan you’re using. Place the crust on top of the pot pie mixture and press the crust into the sides of the dish. Cut vents in the top of the crust.
- Bake for 30-40 minutes or until very golden and bubbly and the crust is done.
- Allow to cool for a little bit before serving.