Oh yeah, one of the best reasons to make a Turkey for the holidays is to have leftovers for Turkey Pot Pie! Also good for leftover Chicken, Beef or just a mix of Veggies. We like the roll-out crusts found in the refrigerator section of most grocery stores but the frozen ones are terrific, too.
Cooked Turkey (or chicken, beef, mushrooms)
Mixed vegetables (your choice, again leftovers are great but traditional are onions, celery, carrots)
Gravy, stock, or juices from veggies and meat
Prepared pie crust
Preheat oven to 400 degrees.
Prepare leftover Turkey or other cooked meat, chop into bite-sized chunks.
Wash, trim and chop into bite sized pieces veggies as you like (Greens are also great!). Sauté veggies if raw until just tender.
Mix together meat and veggies in a large bowl, add leftover Turkey gravy enough to coat (or other gravy or broth). If you don’t have any gravy the juices from the veggies and meat will still be great.
Sprinkle 3-4Tablespoons flour over the pie filling mixture, stir to coat evenly. This will help the filling to thicken up a bit.
Fill the prepared pie crust shell and top with second pie crust. Bake at 400 degrees for 30 minutes or until pie is browned and filling is bubbly.