Ingredients
- 1 pie crust (I just draped a sheet of crescent roll dough over the top)
- 1/2 stick butter
- 1/2 cup finely diced onion
- 1/2 cup finely diced carrot
- 1/2 cup finely diced potato (heartier than celery)
- 2 cups leftover turkey, light and dark, diced or shredded
- 1/4 cup flour
- 1.5 cups broth
- splash of white wine
- 1 cup heavy cream
- Frozen peas
- Fresh thyme, chopped
- salt & pepper to taste
- Preheat oven to 400 degrees.
- Melt butter in a skillet or dutch oven. Add onion, carrots & cook until translucent (a couple of minutes.) Add turkey, potatoes & stir. Sprinkle flour over mixture & stir. Cook over medium heat for a couple of minutes, stirring constantly.
- Pour in broth, stirring constantly. Splash in wine & pour in cream. Add frozen peas at this point if you’d like. We do.
- Bring to a slow boil & allow mixture to cook/thicken for a few minutes. Add salt & pepper to taste (do not underseason), & fresh or dried thyme to taste. Do one final taste at the end & add what it needs. Pour mixture into a casserole dish or deep pie pan.
- Roll out 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 crust into the sides of the dish. Cut vents in the top of the crust.
- Bake for 30 minutes or until very golden and bubbly.
Allow to cool for a little bit before serving. - Serve with a large spoon.
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