Thanksgiving Pot Pie

I had boat loads of leftovers and there was no way I was going to be able to eat them all before they went bad. So...throw them away? No. Dog? No. Casserole? No. POT PIE!? Yes! I was trying to figure out how to use the rest of the mashed potatoes and stuffing and a moment of inspiration hit. (Never happens!) Put them on the bottom! Like a reverse shepherd's pie. It turned out so well! You may add frozen peas or corn if you have them. Make it a one stop meal!

Thanksgiving Pot Pie

2 pie crusts (I used my family's pie crust recipe for this but you may use store bought crusts or your own favorite pie crust recipe!)
1/2 stick butter
1 cup finely diced onion
1 cup finely diced carrot
1 cup finely diced celery
4 cups leftover turkey, chopped
1/4 cup flour
1 cup of gravy
1 cup of water
1/2 cup heavy cream
1/2 cup sour cream
2 teaspoons dried thyme
fresh herbs, chopped (I used parsley and sage because this is what I had leftover.)
salt and white pepper to taste (I use white pepper because it lends flavor without leaving black specks all over the place, but you may use whatever pepper you like.)
cooking spray (optional)
leftover mashed potatoes and stuffing (optional)

Preheat oven to 400 degrees.

Spray 2 9 inch pie pans with cooking spray and spread the mashed potatoes and stuffing evenly onto the bottoms of both pie pans.

Heat butter over medium to medium high heat in a large skillet and saute onions, carrots and celery until translucent. (Season lightly with salt and pepper.) Add turkey and mix with vegetables. Sprinkle mixture with flour, stir to coat and heat for a couple of minutes. Stir in gravy and water, heat to a simmer. Combine heavy cream and sour cream and add to skillet. Add thyme and herbs and season to taste. Simmer for a few minutes until mixture thickens, stirring frequently.

Roll out two pie crusts into rounds 1-2 inches larger than pie pans.

Carefully pour mixture evenly into the two pie pans and cover with pie crusts, folding under the edge and pressing into pan to create a seal. Slice top of crusts to ventilate.

Bake for 30 minutes until crust is golden brown and mixture is bubbly.

Let sit for a few minutes to allow sauce to thicken before spooning into bowls.



(once again, i apologize for the not awesome photos. the camera cord is just... invisible? don't know. but she's gone, baby, gone.)