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Leftover Turkey Pot Pie

Sarah Nolan
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Ingredients
  

  • Leftover Turkey Pot Pie
  • 1/4 cup butter
  • 1/2 cup each diced onion diced carrot, and diced celery
  • 3 cups shredded turkey
  • 1/4 cup flour
  • 3 cups reduced sodium chicken broth
  • Splash of white wine optional
  • 1/4 teaspoon turmeric
  • salt and pepper to taste
  • 1/4 cup half and half
  • 1 whole unbaked pie crust
  • 1 whole egg
  • 2 tablespoons water

Instructions
 

  • Preheat oven to 375 F. Melt butter in a large pan over medium-high heat. Add the onions, carrots, and celery and cook until the onions become translucent. About 5 minutes.
  • Add the shredded turkey and mix into veggies. Stir flour into the meat and veg. Cook for about 1 minute, to cook off the flour flavor. Add the broth and wine and cook until the sauce thickens. Add the turmeric, salt, and pepper.
  • Add half and half, and let mixture bubble. Remove from heat and pour mixture into a casserole dish.
  • Prepare pie crust according to package instructions.
  • Place pie crust over top of meat mixture.
  • Brush with egg wash (whipped egg and 2 tablespoons water).
  • You won't need to use all of the egg wash.
  • Bake for 30 minutes, or until the crust has browned.
  • Enjoy!