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[quote=Anonymous]We make turkey pot pie with Thanksgiving leftovers every year.  Ever since we first tried it, we've never gone back to turkey soup.

Our recipe came from WaPo, and unfortunately is too old to turn up on their current Recipe Finder.

If you're using leftover, already-cooked turkey or chicken, here's the technique.  (Sorry I don't have exact measurements on the ingredients--after years I just eyeball it.  You could apply this technique to whatever ingredient list you find, maybe the recipe above.)

Start with a 12" deep skillet or a Dutch Oven.  Over medium heat, melt the butter.  Cook the celery and carrots till they start to soften, then add the onions, garlic, and pearl onions (if you're using them).  Cook all of that until the onions are soft and translucent and the carrots and celery are fully soft.  Then sprinkle the flour over the cooked veggies and stir till they're coated and pasty.

Slowly--a half cup at a time or so--add the stock, and keep stirring.  It should thicken up nicely and start to look like pot pie filling.  When it's all smooth and combined, add the chopped turkey and stir that in.  Now adjust the texture: if it's too thick, add some stock.  If it's too thin, mash some butter and either flour or cornstarch together in a separate small bowl till smooth (or, dissolve the flour or starch separately in some stock), then add.  (Don't add flour or starch thickeners directly; they'll lump up.)

AFTER you've got it the right consistency, add the chopped herbs, and then season to taste with salt and pepper.  (Don't season earlier--you'll have to readjust the seasoning after it's all cooked anyway, and it's possible you could end up over-seasoned.)

Last thing, add the frozen peas.  Then put it in your pie dish and cover with your puff pastry or pie dough.  Bake.  [/quote]

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