Contributed By Samantha Zeigler, Author of Running and Cupcakes
And now for the good stuff… using up those leftovers! Friday night my brother created this gorgeous Turkey Pot Pie for me, him, and our mother, and he allowed me to take his recipe and share it with everyone! I hope you enjoy this!
Ingredients: 2 pie crusts One fully cooked turkey breast, chopped 1 tbsp parsley 2 quarts turkey/chicken/veggie stock (your choice) 4 large adult (<–brother's word) carrots, chopped 4 celery stalks, chopped 2 small onions, chopped Thyme, crushed red pepper, salt, and black pepper (to taste) 3/4 cup flour 3/4 stick butter 1 bag frozen peas
Preheat oven to 350F.
Combine turkey, stock, and parsley. Bring to a boil and reduce by 2/3, creating a broth.
Saute carrots, celery, and onions until approximately halfway tender. Add remaining seasonings.
Remove vegetables from pan and set aside.
Melt the butter in the same pan you cooked the veggies in. Once melted, add the flour to create a roux. Cook until medium brown in color.
Strain broth and set turkey aside.
Slowly whisk broth into the roux, creating a gravy.
Once the gravy is smooth, mix in the cooked veggies, turkey, and frozen peas.
Transfer pie filling to pie plate and cover with second pie crust.
Bake for 35 minutes or until crust is a light brown.