Turkey Pot Pie (from leftover turkey)

This turkey pot pie is so good and it's a great way to use up any leftover turkey. Of course, it would be great with leftover chicken too. 

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Perfectly tender and flavorful filling in a flaky, buttery crust, this turkey pot pie is absolutely delicious. 

Can you use fresh carrots in place of the frozen carrots?

Yes. If you want to use 1 cup fresh sliced carrots and 1 cup frozen peas in place of 2 cups frozen peas and carrots, you can, but you will need to cook the fresh carrots first. Simply microwave the fresh sliced carrots for a few minutes until they are fork tender before putting them in the filling. If you do not pre-cook fresh carrots before adding them to the filling, they will be too firm in the finished pie. Do not pre-cook any frozen vegetables before adding them to the filling. 

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You will need two unbaked pie crusts (for the top and bottom). Use a large deep dish pie pan at least 10 inches in diameter. It is also helpful to place foil on the lower rack to prevent any filling dripping from bubbling over onto the bottom of the oven when baking. 

I use this Never Fail Butter Pie Crust recipe which is amazing and makes two crusts.

Ingredients for filling:
1/3 cup butter (5 1/3 Tbsp.)
1/2 cup diced onion
1 stalk celery, diced
1/3 cup flour or 1 tsp. xanthan gum (I prefer xanthan gum as a thickener)
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. Tony Chachere's Original Creole Seasoning
1 3/4 cup vegetable, turkey, or chicken broth
1/2 cup milk
2 heaping cups leftover turkey, diced
2 cups frozen peas and carrots 

1.  Preheat oven to 425 degrees F.
2.  Saute onion and celery in butter about 2 minutes.
3.  Stir in flour or xanthan gum, salt, pepper and creole seasoning until well blended.  
5.  Then stir in milk and broth.  Cook and stir until bubbly and thick.  
6.  Stir in turkey and vegetables.  
7.  Spoon filling into crust lined pie pan.  
8.  Top pie with second crust. Cut slits into the top crust to vent. Kitchen shears work great for this. 
9.  Seal and crimp edges of pie crust.  
10.  Bake for 35-40 minutes.  During last 20 minutes of baking, cover crust edges with strips of foil or a pie shield to prevent over-browning.   
11.  Let pie rest for at least 5 minutes after removing from the oven before serving.  It will be too hot to eat right away and will thicken up more as it rests.  
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