Turkey Pot Pie
1 small onion, chopped
1 medium carrot, chopped
1/2 c diced peeled potato
1/4 c chopped celery
1/4 c butter, cubed
1/3 c all-purpose flour
1/2 tsp salt
1/2 tsp dried parsley flakes
1/4 tsp dried rosemary, crushed
1/4 tsp rubbed sage
1/4 tsp pepper
1 c milk
1 c chicken broth
2 c cubed cooked turkey
Pull one of the extra rounds of pie dough from the freezer and set on the counter an hour or so before dinner so you can roll it out, but don't let it get too warm. It would be better to put it in the refrigerator in the morning, but you want pot pie now.
Dice some onion, carrot, peeled potato, and celery. Throw some butter in a hot pan and saute for a few minutes until everything is no longer crunchy.
Dump in a good quantity of flour, some chopped fresh parsley, rosemary, sage, and pepper and stir it all together.
Stir in equal parts milk and chicken stock, then a bunch of chopped up leftover Thanksgiving turkey. Be sad that this doesn't use up ALL of the leftover turkey, and wonder what other meal you can sneak the turkey into before it goes bad. Bring everything to a boil and cook for a few minutes until it gets good and thick. Salt to taste.
Roll out the pie dough and line some wee pie tins or some oven-safe bowls. Fill the bowls with the still-hot turkey mixture and top with more pie dough.
Bake at 375°F for 20ish minutes or so, until the crust gets golden on top. Let it sit for a few minutes because that sucker is going to be HOT.
Only manage to eat half of it even though you routinely eat enough soup or stew or curry or anything that fills up these bowls. But that's okay, throw it in the fridge for lunch tomorrow.
