Wondering what to do with that leftover turkey?  There’s nothing better than a homemade chicken (or turkey) pot pie. Especially when you have leftover turkey that is already cooked!

The kids were home from college for the Thanksgiving Holiday weekend and this is one dish that my oldest always requests.  You can add whatever vegetables your family likes… or whatever you might have.  In our case, I had a bag of frozen peas and carrots so that’s what I used.  I usually  use a bag of mixed vegetables but peas and carrots sounded much better than a drive to the grocery store.

It starts off with making a very simple “gravy” type sauce, into which you eventually add some frozen veggies.  The sauce goes together quite easily and I have never had any problems with it.  Should I dare to say it’s fool proof???

Into a casserole dish it goes.   Top with a homemade crust, a store bought pie crust, Bisquick or even a can of biscuits.  I just made up a Crisco pie dough (recipe for double crust).

There’s truly no better way to eat leftover turkey!

Chicken or Turkey Pot Pie

(based on recipe from Better Homes and Gardens “New Cook Book”, 1988?) [print_link]

10 oz. frozen vegetables peas and carrots or any mixture you like)

1/2 cup chopped onion

1/2 cup fresh mushrooms

1/4 cup butter or margarine (I use butter)

1/3 cup flour

1/2 tsp. salt

1/4 tsp. dried sage

1/8 tsp. pepper

2 cups water

3/4 cup milk

1 Tbsp. chicken bouillon granules

3 cups cubed cooked chicken or turkey

pastry for top (your favorite double crust recipe)

Cook frozen veggies according to package directions and drain.  In a saucepan, melt butter and saute onion and mushroom until tender.  Stir in flour, salt and pepper.  Add water, milk and chicken bouillon granules all at once.  Cook and stir until thickened and bubbly.  Add drained veggies and chicken/turkey to pot.  Turn mixture out into a large casserole dish (or individual casseroles).

Roll pastry dough into a rectangle to fit your pan (recipe calls for 13X9).  Place over top of casserole and cut slits to allow steam to escape.

Bake at 450° for about 10-15 minutes, or until crust is browning and mixture is bubbly.