What to do with leftover roast turkey (or chicken) – scavenge all the meat and freeze to make this recipe another day. Make the stock* from the bones and freeze that too. Thank you turkey, for feeding us all.
1/3 c flour
1/3 c olive oil
1/2 t pepper
1/2 t salt
3 c turkey or chicken stock*
4 c leftover turkey or chicken cut into bite sized chunks
2 medium potatoes, cut into bite sized chunks
2 carrots, sliced thickly
1 c peas (frozen)
1 small head broccoli, cut into florets, and stems sliced thin
1 recipe 2 crust pie shell
Whisk flour and olive oil together in a saucepan over medium low heat. Add salt and pepper and cook until bubbly. Don’t let it brown! Add broth and cook over medium heat until thickened and smooth. Whisk frequently.
Meanwhile, parboil the potatoes and carrots until they just being to soften. Add the broccoli and cook 2 minutes more. Don’t boil the vegetables to mush! Drain and set aside in a large bowl to cool a bit.
Preheat the oven to 400°
Defrost the peas in the microwave, drain and add to vegetables.
Lay out the bottom crust in a large pie plate.
Add the meat to the vegetables in the large bowl, then add the sauce, and mix gently until combined. Spoon into the pie crust, with a slotted spoon favoring the meat and vegetables – it’s ok to heap it a bit in the middle. Now add any additional sauce but avoid filling it too full of liquid, it will just boil over and make a mess in your oven. Place the top crust and crimp or fold all the edges inward for a more rustic look and a better seal. Cut vent holes on top and bake for 30-40 minutes, until the crust is browned and the filling is bubbly.