One of the best things about having leftovers from Thanksgiving is being able to enjoy the feast for days to come. Although we do not have Thanksgiving at home, the recipe I am posting today is one of my favorite ways to use leftover turkey, so I thought I’d post it here for you, in case you get tired of turkey sandwiches.
Turkey Pot Pie
1pkg. (ten oz.) frozen peas and carrots (or whatever veggies you like in your pot pies)
1/4 cup butter or margarine
1/4 cup all purpose flour
1/4 tsp. pepper
1 can College Inn Chicken Broth
2/3 cup milk
2 1/2 to 3 cups cut up cooked turkey (or chicken)
Pastry for two 9″ crust pie
Rinse frozen peas and carrots under running cold water to separate. Drain.
Heat margarine in 2 quart saucepan over low heat until melted.
Stir in flour and pepper.
Cook, stirring constantly, until mixture is bubbly; remove from heat.
Stir in broth and milk. Heat to boiling, stirring constantly.
Boil and stir 1 minute. Stir in turkey and vegetables.
Pour turkey into pastry lined dish, flute the top crust.
Bake at 425 degrees until golden brown, about 35 minutes.