Turkey Pot Pie

What better to do with leftover turkey than make turkey pot pie.

Ingredients
1 cup of chopped celery
1 cup of chopped carrot
1 cup of chopped onion
1 teaspoon dry thyme
1 cup chicken broth
1 cup half and half (I use fat free)
1/4 cup flour
4 tablespoons butter
1/2 cup frozen peas
3 cups of turkey (mixure of white and dark meat)
2 pie crusts
1 egg

In a saute pan, melt the butter and add the celery, onion and carrot. Season with salt and pepper.  Cook the vegetables until they are soft (especially the carrots and celery).  Add the flour and make sure it mixes well.  Add the cream, stir and let it start to bubble and thicken a bit. Then add the chicken broth continue to stir and let the sauce thicken back up.  Add the chopped up turkey and 1/2 cup of frozen peas. Mix well. Season again with a little salt and pepper to taste.

Cover the bottom of pie plate with the first pie crust.  Fill the crust with the turkey vegetable mixture.  Add the second pie crust to the top.  Place slits in the top and then cover the top with egg wash.

Bake on 425 degrees for about 40 minutes.

I made a salad with baby arugula and drizzled it with a little grapeseed oil and white balsamic vinegar. I served some of the left over Shallot-Gin Cranberry Sauce with it.  Frankly the salad was quite tasty with the cranberry sauce mixed in it.

This meal was rated 4.5 asparagus spears