Turkey Pot Pie

Yesterday, I was in culinary heaven. Only once a year do you get to have Thanksgiving dinner. It is the most glutinous day of my year. I do not hold back as everything made on Thanksgiving seems to be my favorite dishes. But what do we do with the leftovers after the big meal? We could do the whole meal over again, but it just is not the same...I made Turkey Pot Pie today with our leftovers. It is a favorite of all of my kids. It is hard to find something that the entire family actually enjoys. Pot pie is a family favorite.

Here is my recipe:

6 T. butter
6 T. flour
2 C. turkey or chicken broth
1 C. milk or heavy cream
salt, to taste
2 cloves of garlic, pressed
1/2 t. black pepper
4 C. cubed cooked turkey meat
1 lb. frozen peas and carrots
1/2 C. chopped onions
1 Pillsbury Pie Crust or 9" home-made
1 sheet of Puff Pastry

Pre-heat oven to 425 F.

In a med. saucepan, melt butter over med-low heat w/ the pressed garlic and chopped onion. Whisk in the flour and cook for several minutes, stirring occasionally. Gradually stir in the broth until absorbed. Add the milk/cream slowly, stirring constantly so that lumps do not form. Season with salt and pepper. Cook, uncovered, over low heat until the sauce has thickened, stirring occasionally. Allow to cool for at least 30 minutes.

thaw the frozen vegetables for 15 minutes. Lightly butter or spray a pie pan or an 8 X 8 pan. Line the bottom of the dish with the pie crust. Add cooked cubed turkey and vegetables. Pour in the gravy mixture. Cover with pieces of puff pastry.

Bake for about 40 minutes or until golden brown. Enjoy!!!