Pot pie is a problem for my family. Doug doesn't like peas. I don't like carrots. The boys don't like vegetables (except carrots!) So, when I found a big tupperware container in the freezer with leftover turkey in it, I became determined to create something that my family would eat.
1 package pre-made pie crusts
1/2 stick butter
1/2 c finely diced celery
1 finely diced onion
1/2 c chopped mushroom
1T chopped garlic
1 can chicken broth
2 to 3c turkey, cut in small pieces
1/4 c flour
splash of white wine
1 to 2 c heavy cream
sage, thyme, salt and pepper
Melt butter. Add celery, onion, mushrooms and garlic. Saute until soft.
Add turkey and stir. Sprinkle flour over mixture and school. Cook over medium heat for a couple of minutes.
Pour in chicken broth. Add wine and stir. Pour in cream.
Bring to a slow boil and allow to cook and thicken. (My family like the non-soupy version so I also dissolved some corn starch in 1/4 c of the liquid and added it back to the mixture.)
Add herbs to taste.
Place bottom pie crust in pie pan. Pour in filling. Add top crust. Bake 30 minutes or until golden and bubbly.
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