After you have eaten the turkey and the next day’s turkey sandwiches, here is my favorite meal with the bits of t turkey still left over:
• 1 package of Pillsbury Pie Dough (or you can make your own)
• 4 tablespoons butter, divided
• 1 small onion, minced
• 2 stalks celery, chopped
• 2 carrots, diced
• 3 tablespoons fresh parsley
• 2 cups chicken or turkey stock
• 3 potatoes, peeled and cubed
• 1 1/2 cups cubed cooked turkey
• 3 tablespoons all-purpose flour
• 1/2 cup milk
salt and pepper to taste
Preheat oven to 425 degrees F
Roll out bottom pie crust, press into a 10 inch pie pan, and freeze (for at least 15 minutes or up to 24 hours)
Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots. Season with sat and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in flour. Slowly add the milk stirring to make a béchamel sauce. Add the cubes of turkey. Stir the turkey mixture into the vegetable mixture, and cook until thickened.
Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling.
Flute edges, and make 4 slits in the top crust to let out steam.
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F and continue baking for 20 minutes, or until crust is golden brown.
I often like to do this individual ramekins, which makes the baking time shorter – but the rest of the recipe holds up.