Thanksgiving Leftovers

Our family celebrated Thanksgiving on Saturday with a delicious fried turkey, but we are now stuck with turkey leftovers.  Last night we ate a repeat of Saturday's meal, yet didn't make a dent in our turkey pile.  So I began to think of ways I could help to use up our turkey.  Typically in the past I made Turkey Pot Pie; however, the standard recipes are loaded with milk or cream and occasionally eggs.  None of which I can eat now, but these leftovers left me with quite the craving.  So this morning I was determined to figure out how to make a dairy and egg free Turkey Pot Pie, and I did it!!

Turkey Pot Pie

Ingredients 

• 3 cups chicken broth

• 2 large carrots, diced finely

• 2 medium Yukon Gold potatoes, peeled and cubed finely

• 1 1/2 tablespoon flour

• olive oil, as needed

• 1 large onion, chopped

• 2 cloves garlic, minced

• salt and pepper to taste

• 1/2 cup peas

• 2 cups cooked turkey, cut into small pieces

• Pillsbury Pie Crust 

1. Preheat oven to 400F degrees. Heat chicken broth in a medium sized sauce pan and bring to a boil. Add carrots and potatoes. Add flour and stir continuously until dissolved.

2. Sauté onion and garlic in olive oil and spices until soft and transparent. Add onion mix to the chicken broth mix, then fold in the peas. Simmer for 15 minute until the vegetables are soft and the broth is thick. Add turkey.

3. Place the chicken mixture in bottom pie crust. Pour chicken broth mixture over. Cover with top crust,  and seal edges. Make several small slits in the top to allow steam to escape.

4. Bake for 30-40 minutes, or until the crust is golden.

5. Remove from oven, let stand for 10 minutes. Serve.