If your Thanksgiving was anything like mine, you had lots of leftover turkey.  I also had leftover russet potatoes from the mashed potatoes (you know I’m all about the sweet potatoes), so I made a game time decision and baked up this leftover turkey pot pie!  Something about pot pies remind me of childhood and this one was no different.  Except that my body doesn’t need all of those extra calories that are normally in pot pies.  I decided to lighten up this pot pie with only one pie crust and chicken broth. Repurposing leftovers is one of my favorite things to do.  This recipe would also work well with leftover chicken or one of those rotisserie chickens you can find already cooked at the grocery store.  I like to give you options.  No excuses.

Sauté your onions, carrots, and celery in a large pot with the olive oil for a couple of minutes.  Add in flour and mix. Add in the potatoes and cook for 10 minutes or until potatoes begin to soften.  Then add in the broth and cook for another 5-10 minutes.  Don’t wait until your potatoes are completely soft, because it is going to go in the oven and you don’t want them to be mushy.  I made this pot pie with a mix of vegetable broth and chicken broth, but you can use vegetable broth, chicken broth, or turkey broth.  One of the great things about pot pies is you can throw in lots of veggies.  Have some frozen peas or carrots that have been hanging out in your freezer forever? Finally put them to use by adding them to your pot pie after you add the broth.

Add in the turkey and stir.  Pour the pot pie filling into a pie dish and top with a pie crust.

When the crust is golden brown, the pot pie is ready!