Thanksgiving Leftover Series: Turkey Pot Pie. . Because people will be having smaller gatherings this year, there will likely be more leftover food. We’re going to be sharing recipes that transform your Thanksgiving leftovers into delicious new treats starting with these turkey pot pies! We lightened them up by using low fat milk and making them with a single crust instead of double. To make this recipe super easy, we used store bought pie crust which tasted just as delicious as homemade without all the fuss. Hope you enjoy!

Instructions

Preheat oven to 425°F; In a large pot or Dutch oven over medium high heat, sauté the mushrooms and celery in butter until tender (3-5 min).
Mix in the garlic powder, salt, pepper and thyme and then sprinkle in the flour.
Cook the flour for 2 mins and then slowly drizzle in the milk 1/2 cup at a time, mixing so that the sauce thickens.
Add the white wine, peas and carrots, pearl onions, turkey and thyme; mix and bring to a boil for 3-5 mins and then turn off the heat.
Cut the pie dough in the shape of your pie dish by tracing around the edge; pour the filling into the dish; place pie dough on top and pinch to seal around the edges.
Beat the egg and then brush it onto the crust; with a knife poke 3-4 vent holes in the top of the crust and then bake for 25 minutes or until crust is golden brown - enjoy!