Leftover Turkey or Chicken Pot Pie

Want to know what to do with leftover Turkey after this Thanksgiving, make this delicious pot pie.  Or better yet make it today with a rotisserie chicken. 

1 pie crust (1/2 of Perfect Pie Crust recipe)
1/2 stick butter
1/2 cup finely diced onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
2 cups leftover turkey or rotisserie chicken, light and dark, diced or shredded (or combination of both)
1/4 cup flour
2 cups low-sodium turkey or chicken broth
splash of white wine (optional)
1 cup heavy cream
Frozen peas (optional)
1/4 teaspoon of Dried thyme
salt and pepper to taste

Preheat oven to 400 degrees.

Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.)
Add turkey or chicken and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.
Pour in turkey or chicken broth, stirring constantly. Splash in wine (you can leave this out if you’d like.) Pour in cream. (May add frozen peas at this point if you’d like.)
Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not underseason), and fresh or dried thyme to taste. Do one final taste at the end and add what it needs.
Pour mixture into a casserole dish or deep pie pan.
Roll out crust so that it’s about 1 inch larger than the pan you’re using.
Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.
Bake for 30 minutes or until very golden and bubbly.  You may want to place some foil in the bottom rack of the oven in case it spills over when cooking.
Allow to cool for a little bit before serving.

Serve with a large spoon.

Delicious!