Leftover Turkey Pot Pie
Ingredients
Note: These are estimations because I didn't measure anything as I was making the pies!
3 tablespoons butter
1 medium onion, diced
3/4 cup diced celery
2 medium carrots, diced
3 medium red potatoes, peeled and diced
1/4 cup flour
salt and pepper to taste
1 quart chicken broth/stock
10.5 oz can of condensed cream of mushroom soup
3 cups diced turkey
1/2 cup frozen peas
3 pre-made pie crusts
Directions
1. Preheat oven to 400 degrees. In a large skillet sauté onions, celery, carrots and potatoes in butter until tender, approximately 7-9 minutes.
2. Add flour and salt and pepper, cook for a minute or two to get the flour taste cooked off. After two minutes add approximately 2 cups of the chicken stock to the pan. Let simmer for 5 minutes until its starts to thicken. Once the mixture is thick add can of soup, turkey and peas.
3. In individual pie pans put a piece of pie crust on the bottom, fill with turkey mixture and top with more pie crust. Make sure to cut a slit in the top of the pie crust so the steam has a place to escape while baking.
4. Bake pies for approximately 30 minutes, or until pie crust on top is golden brown.
Note: I only had 2 pie crusts when I went to make these (1 box has 2 crusts in it) so when I ran out of pie crust for the tops of my pies I had to improvise. I dug through my refrigerator trying to find something to use for the top of my pies. I came across a can of crescent rolls that I had leftover from Thanksgiving. I popped them open, took two of the triangles, rolled them together and put it on top of the pie. If you do this, like I did, make sure you either turn down the temperature of your oven and/or reduce the cooking time. My pies with the crescent rolls on top were down within 20 minutes. I tried both pies and I preferred the ones with the crescent rolls on top, they were flakier.
