I was concerned on how exactly we could use up that turkey-and not only did it turn out absolutely delicious (and I have to make a big deal about that when it comes to my cooking...) it was pretty easy to make! I'm going to whip out one or two more tomorrow and that should do up the rest of the turkey. Here's my not-so-secret Turkey Pot Pie recipe:
1/3 cup butter (I used a stick and cut it up into small pieces)
handful each of chopped fresh onion and celery
1/3 cup flour
salt and pepper
14 ounces or so of chicken broth
1/2 cup milk
2 1/2 cups leftover turkey, in whatever size you like it
About 2 cups frozen mixed vegetables (but you have to thaw them first-FYI)
pre-made pie crusts (2)
Heat the oven to 425. get the pie crusts to room temp or you'll just make a mess of it. Line the bottom of your pie pan with one crust in 9" pie plate or whatever you have.
In a saucepan, melt the chopped real butter over medium heat, then add in your fresh chopped onion and celery and cook for couple minutes, stirring a LOT!! Add in flour, salt and pepper (I used a teaspoon of salt and a half heaping teaspoon of pepper). This gets like thick right way so add in the chicken broth and milk as gradual as you can without making a bigger mess. and let all that simmer together for a couple more minutes or so...it gets a little thicker but still kind of runny.
Now stir in your turkey and your previously frozen mixed veggies. I don't like those peas but they were okay in this and I added in some broccoli with the random mixed veggies...nice touch. Stir it all up and then remove from heat. Now you scoop it into your pie plate. then take the other pie crust and roll it out over the top. Seal up the edges and cut some slits in the top to make it look cool.
Bake for about 20 minutes, then you'll need to cover the edges with tin foil (harder to do than it sounded-the pie dish is blazing hot and the tinfoil kept wanted to fall off-but you need it to keep the crust from burning).I baked it for about 20 more minutes-really watch it as all you're trying to do is get that top to a golden brown. Let stand about 10 minutes before devouring...and you're welcome!!