Sandwiches aren’t the only way to use up that leftover holiday turkey. For a warm, heartier option, try this Turkey Pot Pie. A traditional pot pie uses staple ingredients like carrots, potatoes, onion and celery, but you can add other vegetables for variety.
Recipe and photograph by Kimme Hargrove
2 pie shells (refrigerated or frozen, deep dish pie shells)
2 cups leftover turkey, chopped
1 cup celery, chopped
1 cup onion, chopped
1 cup carrots, chopped
1 cup potatoes, chopped
1/3 cup butter
½ cup all-purpose flour
14 ounces chicken broth
1 ½ cups milk
Salt and pepper to taste
Preheat oven to 400°F.
Melt butter in a large skillet. Sauté vegetables until tender. Add flour, stirring until smooth. Cook one minute, stirring constantly. Gradually add chicken broth and milk, stir in, and cook until thickened and bubbly on low-medium heat. Add salt and pepper to taste. Add turkey.
Pour into unbaked pie shell. Place second shell over top and crimp edges together (if using frozen shells, just turn it upside down and crimp). Make several slits in top to let out the steam.
Bake at 400°F for 30 minutes or until crusts are golden brown.
Let cool for 10 minutes before serving.
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