Turkey or Chicken Pot Pie

Using the turkey leftovers is the most fun part of having turkey for Thanksgiving. 

Turkey or Chicken Pot Pie

8 cups chopped vegetables:

·         2 medium russet potatoes, peeled and cubed

·         4 ribs celery, stringed and thinly sliced

·         4 carrots, thinly sliced

·         1 medium onion, chopped

·         3 cloves garlic, minced

4 cups liquid (chicken or turkey broth, vegetable broth, water, or a combination of any of these)

2 cups frozen green peas, defrosted and drained

4 cups cooked, chopped turkey or chicken

¼ cup butter

½ cup all-purpose flour

Milk (approximately 1 cup)

Salt and pepper to taste

Pastry for 2 double crust pies

Place single pastry into two 9 inch pie plates or one 9x13 inch casserole; reserve remaining pastry for top crust.

The bottom crust in this case was pieced together, utilizing pastry from a previous endeavor.

In a medium saucepan, place 4 cups liquid and the 8 cups chopped vegetables; bring to a boil and reduce heat.  Simmer vegetables until tender, approximately 30 minutes. 

I started with approximately 1 cup frozen chicken broth and added 3 cups water for cooking vegetables.

 Drain cooking liquid into a 4 cup measuring cup and set liquid aside.  Some of the liquid will have evaporated, yielding about 3 cups liquid.

Combine cooked vegetables, green peas, and turkey or chicken in a large bowl, set aside.

To prepare gravy:  Add milk to vegetable cooking liquid to equal 4 cups.  In the same saucepan in which vegetables were cooked, melt ¼ cup butter (1/2 stick).  Using a whisk, add flour to melted butter and mix until all flour is coated in fat.  Add liquid to fat/flour mixture and whisk well.  On medium heat, cook and stir until mixture is thickened and has just reached the boiling point.  Remove from heat; season with salt and pepper to taste.

Add milk to cooking liquid to equal 4 cups.

Pour gravy over turkey/vegetable mixture and stir gently.  Pour all into prepared pie plates or casserole; top with remaining pastry.  Bake at 350°F for 30 minutes or until pastry is browned evenly.