{Leftover} Turkey Pot Pie

Dustin's not a huge pot pie fan. I am. So guess what else we did with our leftover turkey? Made a big turkey pot pie!

All kidding aside, I know this wasn't Dustin's favorite meal I've made for him, but I think he enjoyed it more than most pot pies. We used his mom's leftover pie dough to make the topping, so it was extra buttery, flaky, and delicious!

First, Dustin chopped a few stalks of celery, some carrots, and a red onion, and I cooked them in olive oil in a large pan for about five minutes. Then, I added in two cloves of crushed garlic, cooked everything for another two minutes before transferring my veggies to a large bowl.

In the same pan I melted a tablespoon of butter and toasted a tablespoon of flour before adding in 1/4 cup of sherry, 1 1/4 cups chicken broth, and 1 1/2 cups low-fat milk, bringing it to a boil and cooking until thickened. We added back in the veggies as well as pieces of leftover shredded turkey (probably about 1 1/2-2 cups), seasoned with salt and pepper, followed by the addition of 1/4 cup dried cranberries and 1/4 cup chopped pecans to really make this a Thanksgiving themed pot pie. I poured the mixture into a 7"x11" baking dish and baked at 350° for 30 minutes.

We pulled the pot pie out of the oven and laid pieces of the pie crust on top. The pie crust had dried out in the fridge since Thursday, so we had to piece it back together and use small circles of dough, but it was still a great topping sprinkled with salt, pepper, and some garlic powder. Let the pot pie bake for another ten minutes with the crust on top and allow to slightly cool before serving.

Not the prettiest thing we've ever made, but still pretty tasty. And now that I've had my fix, Dustin shouldn't have to eat a pot pie again until next Fall!