Leftover Turkey Pot Pie

I'm obsessed with reading the Pioneer Woman's Blog.  More often than not, she posts step by step pictures that always look AMAZING. I can't believe this is the first time I've tried one of her recipes. This was so awesome!  I did make some changes to it. I didn't have heavy cream so I used milk instead. I also ran out of chicken broth so I ended up using beef broth for half of it. I also didn't feel like making my own pie crust so I caved and bought premade crusts. I put it in a 9x9 inch casserole dish.  One thing I would suggest is put more than what you think is necessary for the spices. Not that mine ended up bland, but I wish I would've added some more thyme. If you still have leftover turkey, MAKE THIS!!

Leftover Turkey Pot Pie from The Pioneer Woman

Leftover Turkey Pot Pie

• 1 pie crust 
• 1/2 stick butter
• 1/2 cup finely diced onion
• 1/2 cup finely diced carrot
• 1/2 cup finely diced celery
• 2 cups leftover turkey, light and dark, diced or shredded (or both!)
• 1/4 cup flour
• 2 cups low-sodium chicken or turkey broth
• splash of white wine (optional)
• 1 cup heavy cream
• Frozen peas (optional)
• Fresh thyme, chopped
• salt and pepper to taste

Preheat oven to 400 degrees.

Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.)
Add turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.
Pour in chicken or turkey broth, stirring constantly. Splash in wine (you can leave this out if you’d like.) Pour in cream. (May add frozen peas at this point if you’d like.)
Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not underseason), and fresh or dried thyme to taste. Do one final taste at the end and add what it needs.
Pour mixture into a casserole dish or deep pie pan.
Roll out crust so that it’s about 1 inch larger than the pan you’re using.
Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.
Bake for 30 minutes or until very golden and bubbly.
Allow to cool for a little bit before serving.

Serve with a large spoon.