Turkey Pot Pie

This is comfort food at its best, a wonderful warm dish that tastes like it came from grandma's kitchen. Okay, so it isn't low fat but once in while we need to treat ourselves. My feeling is if we eat healthy most of the time and we indulge once in a while we will be happier and less apt to go wild and eat badly all the time.

Since we are talking about leftovers from Thanksgiving this week I had to include this one. I used a pre-made pie crust from the grocery store. I usually have a couple of these in the fridge to use when I am short on time. Also if you just spent the last several days making a big dinner for the holiday you deserve to take a few shortcuts now. If you want to make a pie crust go for it! Use your favorite recipe, or plan ahead if you make pumpkin pie for the holiday and make an extra crust then.

I used thawed frozen mixed veggies in my pot pie but if you have some veggies leftover use those up first. I love this with leftover broccoli in it but it is good with whatever veggie you have on hand.

I made my pot pie with half and half but feel free to use any milk you have on hand, I like the richness of the half and half with the broth. My gravy mixture came out a little thin so I added a bit more flour to the recipe here so yours will should be thicker and richer than mine in the picture.

Turkey Pot Pie

¼ cup butter

1 medium onion

1 cup sliced mushrooms

2 cloves of garlic (minced or grated)

½ teaspoon dry sage

Salt and pepper to taste

1/3 cup all purpose flour

2 cups broth (turkey or chicken)

1 cup half and half (or any fat level milk)

2 cups mixed vegetables (thawed if frozen) or leftover veggies

2 cups cubed cooked turkey

1 pie crust, unbaked

Preheat oven to 450 degrees Fahrenheit

Melt the butter in a large saucepan over medium heat. Add the onions and mushrooms and saute until softened. Add the garlic, dry sage and salt and pepper, continue to cook a few minutes more, just until the garlic starts to cook and release its aroma.

Stir the flour into the butter and onion mixture and allow to cook a minute or so. Slowly stir in the broth and bring to a boil stirring constantly. Allow to boil for a minute or so then stir in the half and half. Bring back to a simmer, stirring constantly.

Add the veggies and turkey to the mixture in the saucepan and allow to come back to a simmer stirring occasionally

Pour the mixture into a large (10") glass pie dish. Top with the pie crust.

Be sure you have the pie dish on a rimmed baking sheet.

Bake in preheated oven for about 25 minutes.

Allow to cool 5 minutes before serving.