Turkey Pot Pie

Kids rating: 4 stars
Me: 4 stars

Obviously, this could be made with chicken. And that's the usual. But I got this recipe as a turkey-leftovers-user-upper, so that's what it's called.

I usually will make a double batch of it, and just use half. The second half goes in a gallon-sized ziploc bag in the freezer. Then, next go around, all you need is a pie crust, and you've got dinner! This recipe is for the doubled amount. If you really want to be inefficient, and just make one, you're going to have to bust out your math skills and half it.

1/2 onion, chopped

6 T butter

2/3 cup flour

2 cups cream

4 cups chicken broth

1 small potato, cubed

carrots, diced

corn

peas

3 cups cooked turkey

salt and pepper

1/2 t thyme

1/2 t garlic salt

ready made pie crust (Trader Joe’s is my fave)

Saute the onion, celery, and butter together until translucent. Throw in the carrots and potatoes for the last minute or two. Add flour, cream and broth. Heat until thickened. Add in veggies and turkey. Pour in pie crust and cover. Bake at 450° for 30 minutes, or until bubbly. Let sit for 5-10 minutes and serve hot.

Recipe from Alissa