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One of the best parts about Thanksgiving feast is the leftovers, am I right? In our house, I always put the leftover turkey to good use, once all the sandwiches have been made, and make turkey pot pie! It is so delicious, and perfect for a night cozied up by the fire during the long weekend. I have to say I take no credit for this recipe, for it came from my cousin Courtney - she’s the mastermind, I just swapped it out with turkey :)

Courtney’s Pot Pie Recipe

1/3 c. butter
1/3 c. a-p flour
1/3 c. chopped onion
1/2 t. salt
1/4 t, pepper
1 3/4 chicken broth, I use the bouillon cubes
2/3 c. milk
2 c. cooked, cubed chicken (in this case, swap out with turkey!)
1/2 pkg. frozen peas
about 1 c. fresh peeled and chopped carrots

Heat butter over low heat until melted. Blend in flour, onion, s & p. Cook over low heat, stiring constantly, until mixture is smooth & bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring kind of constantly. Boil & stir 1 minute. Stir in chicken (turkey) and veggies, reserve. Ease pastry into square pan, 9x9x2″ (or thereabouts); pour chicken filling into pastry lined pan. Roll remaining dough into an 11″ square (something like that); place over filling. Roll edges under; flute. Cut slits in center to allow steam to escape. Cook uncovered in 425 degree oven until crust is brown, 30 to 35 minutes. The last few times I beat an egg and brushed the crust the last 10 minutes, it makes it look golden and PERFECT.

Enjoy!