A delicious recipe to use up all those leftovers.
Leftover Turkey Pot Pie
2 cups frozen peas and carrots
1 cup sliced celery
2/3 cup butter
2/3 cup chopped onion
2/3 cup flour
1 tsp. salt
1 tsp. ground black pepper
1 tsp. basil
1 bay leaf
1/2 teaspoon garlic powder
1 3/4 cups turkey stock or chicken broth
1 1/3 cups milk
4 cups cooked turkey meat cut in bite size pieces
4 (9 inch) unbaked pie crusts
Cook peas and carrots according to package. Set aside.
Melt butter in saucepan over medium heat, cook onions and celery until tender about 5 minutes.
Stir in 2/3 cup of flour, salt, black pepper, basil, garlic powder, and bay leaf. Whisk in chicken broth and milk until mixture starts to thicken. Remove from heat. Stir in vegetables and turkey.
Divide filling between two pie crusts. Top with other two crusts, cutting to fit. Pinch and roll up sides. Cut three small slits in tops of pies.
Bake 425 degrees for 30 minutes or until crusts are golden brown.
Recipes Source: adapted from All Recipes Dad's Leftover Turkey Pot Pie.