This is not only a Thanksgiving leftovers option, it's a meal I'm dreaming of as the air turns to winter here in New England. Mom's pot pie is the ultimate comfort food, the kind of meal you look forward to all day while out and about during the cold. I texted her for the recipe tonight, just in case you are swimming in turkey like I am.
*Portions are somewhat guesstimates, as this is cobbled together from several texts from our dear Mum. Use your best judgement.
2 cups shredded leftover turkey
3 cups chopped veggies (celery, onion, carrot, potatoes, peas, green beans, corn, etc. Mom does carrots, peas, corn, and chunks of potato.)
3/4 cup chicken broth
2 unbaked pie crusts
Preheat oven to 400 degrees. Roll one pie crust on to pie plate. Cook veggies in broth til tender but not soft. Add the sage, thyme and pepper. Make a roux with the milk and a spoonful or so of cornstarch (in a separate cup, stir until smooth). Add the roux to the veggies and broth, stirring constantly until incorporated. Add shredded turkey. Add filling to prepared pie crust, lay second crust over the top and crimp edges shut. Slit the top crust for ventilation. Bake until crust is browned to a nice golden color, and is crisp when you knock gently on it with a utensil.