Turkey Pot Pie

I’m always looking for ways of using up the turkey leftover from Thanksgiving. This pot pie is the ultimate comfort food, it’s made in one pan, takes very little time to prep, and is delicious!

• 1 homemade or store bought pie crust
• 2 tablespoons butter
• 1/3 cup chopped onion
• 2 cloves garlic, minced
• 1 cup sliced carrots
• 3/4 cup sliced celery
• 1/4 cup flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups chicken or turkey broth
• 1/2 cup milk
• 2 cups vegetables (mushrooms, peas, red pepper, corn, etc.)
• 2 to 3 cups shredded turkey
• egg wash – 1 large egg beaten with 1 tablespoon milk

1. In a 12 inch cast iron skillet heat butter over medium heat. Add onion, garlic, carrots, and celery – cook for 5 minutes. Sprinkle in flour and salt and pepper, stir and cook for 2 minutes.
2. Pour in broth and milk – bring to a boil, then reduce heat to low, simmering for 5 minutes. Stir in vegetables and turkey and cook for 2 minutes. Remove from heat and let cool for 10 minutes.
3. Preheat oven to 375º.
4. Roll out dough to a 13″ circle and lay over the filling. Crimp the edges and cut slits in the center to allow the steam to escape. Brush with egg wash and bake for 35 to 40 minutes.