| I always talk to people that have way to much turkey leftovers and don't know what to do with it after a couple of repeat meals. Well, I have the answer. A couple of years ago, I got the idea to make pot pies out of the leftover turkey. They are super easy and super delicious. Plus, you can freeze them if you don't want them right away. Not to mention the fact that you can get rid of all those extra frozen and fresh vegetables you have. (We usually have several partial bags of organic frozen veggie in the freezer). Some may not want to venture into the word of pastry dough so you can always buy the pre-made stuff. You will need dough for a top and bottom for each pie pan. The following recipe makes 2 pot pies. Crust: 2 1/4 cups flour 1 1/2 cups cold butter, roughly cut into pieces 3/4 cup cold water 1 t salt (add extra if you use kosher salt) 2 pie pans (9") 1 small onion, chopped 1 shallot, chopped 3 garlic cloves, minced 2 T olive oil 6 cups mixed vegetables ( peas, carrots, green beans, edamame, corn, broccoli, cauliflower, spinach) Please note: if you decide to use fresh vegetables they will need to be cook longer than with frozen. Cook until tender. 1 cup leftover gravy or 4T flour mixed with 1 cup chicken/veggie broth Using a food processor add butter, flour and salt. Pulse until crumbly. Add water slowly while pulsing. Dough will gather in a ball. Gather dough, wrap in plastic and refrigerate for 20-30 minutes. Meanwhile, heat oil in a large pan over med-heat. Add onion, shallot and garlic. Saute for 5-7 minutes until soft and aromatic. Stir in veggies and gravy/flour broth mixture. Cook for 3-5 minutes. Stir in Turkey. Heat for 2-3 minutes more. Add salt and pepper, if desired. Set aside to cool. Cut dough into 4 equal parts for 2 pies. Roll out each dough piece to fit your size pie pan. Use more flour to keep from sticking. Place rolled dough in pie pan so that the edges hang over the sides. Fill the shell with cooled turkey filling until even with the sides. Place another rolled dough piece on top. Seal the edges and pinch together decoratively. Cut 4 vent lines in the crust top. Repeat for other pie pan. Preheat oven to 400 degrees. Bake for 30 - 35 minutes. You can freeze the other pot pie. If you bake a frozen pot pie, it will take closer to 50-55 minutes to bake. Also to protect the edges from baking too fast, wrap foil around the sides but keep the middle open then remove for the last 15-20 minutes of baking. | 
