Turkey Pot Pie

Recipe by Kimme Hargrove

Sandwiches aren’t the only way to use up leftover holiday turkey. For a warm, heartier option, try this Invitation Magazines turkey pot pie recipe.

⅓ cup butter

1 cup chopped celery

1 cup chopped onion

1 cup chopped carrots

1 cup peeled and chopped potatoes

½ cup chicken broth

1 ½ cups milk

Salt and pepper to taste

2 cups chopped leftover turkey

1 package refrigerated pie crusts

Heat oven to 400°F. In a large skillet, melt butter over medium heat. Saute celery, onion, carrots and potatoes in melted butter until tender, about 5-10 minutes. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Reduce heat to medium-low, and gradually stir in chicken broth and milk; cook, stirring occasionally, until thickened and bubbly. Add salt and pepper. Stir in turkey.

Fit 1 pie crust into a pie plate, and pour turkey mixture into crust. Place second crust over the top, and crimp edges together. Make several slits in the top.

Bake in preheated oven until crust is golden, about 30 minutes. Allow to cool 10 minutes before serving.