This pot pie is a great way to use any left overs you have after Thanksgiving. You've got a left over pie crust, use it! You've got left over carrots, corn or green beans, use them! You've got left over turkey, use it! Other than that all you need are regular ingredients you definitely have in your pantry or fridge if you just cooked a turkey dinner for your family. If you don't have left overs you can always use a bag of frozen veggies and some rotisserie chicken. Anyway you make it, the filling will be creamy and the crust flaky making it a perfect thing to eat on a cold fall weekend!! I guarantee your house will smell amazing!!
Left over frozen pie crust
Left over roll out pie dough
2 cups shredded left over turkey
1 Cup Mushrooms - Sliced
1 Potato - Peeled and Diced
1 Large Onion - Diced
2 Cup Mixed Vegetables (Carrots, Corn, Green Beans, Peas)
1 Tbsp Olive Oil
1 Tbsp Thyme
1/2 Cup Butter
6 Tbsp Flour
2 Cup Chicken Broth
1/2 Cup Skim Milk
Start by taking your pie dough or crust out of the freezer or fridge so it has time to get to room temperature before you fill and bake it. Prep all your veggies, peel and dice the potato, slice your mushrooms, dice up your onion or whatever other veggies you have left over. In your largest skillet over medium heat with the olive oil put anything that has not cooked yet in first like the onion and potato, these will need more time to saute since they aren't necessarily left over. After about ten minutes when you feel they have soften you can add the rest of the vegetables you have. I wouldn't use things that have been put into a casserole or cooked in a heavy glaze or sauce cause that will change the flavor. Mix everything together and allow them to cook, seasoning them with the Thyme and S&P. Preheat your oven to 350 F.
Now it is time to make the gravy for the pot pie by beginning with a traditional rue of butter and flour. In a separate large pan on low heat melt the butter and when it has completely melted whisk in the flour. It will become thick and clumpy which is fine because you want at least 2 cups of gravy to coat the turkey and vegetables in the pot pie. The thicker your rue the more liquid you will have to add the more gravy you will get.
Now you can begin to slowly whisk in the chicken broth and milk. Don't stop whisking until you've reached the consistency you want, if it's too clumpy continue to add liquid. Season with S&P.
When the gravy has come together you can pour it into the pan with the vegetables. Stir it in well so that everything has a coating of gravy. If you feel it is too thick you can add some extra milk or broth.
Lastly it is time to add in the turkey. Make sure it is shredded into bite sizes so you don't need to cut it as you eat your pot pie.
I used a frozen deep dish 9in pie crust for the bottom and roll out pie dough for the top but you can use two of the same or flip flop them depending on what you have left over. Either way I suggest putting the pie on a baking tray in case inside filling drips out while it cooks. Fill you pie to the top giving it a shake so that it falls into all the space within the crust.
Top your filling with another pie dough round or crust. Using the back of a fork press down to seal the edge around the whole pie. Cut a few slits in the top so the steam can escape as it bakes and trim off the access dough. Bake at 350 for 60 minutes until the inside is bubbling and the crust has lightly browned and become flaky. Let it stand about 5 minutes before you try to slice and eat it.