Whip up Mama Jules’ Leftover Turkey Pot Pie—a scrumptious solution for your holiday turkey leftovers! It’s a comforting classic that doesn’t fuss over fancy ingredients or health hacks – it’s just downright delicious. I wish I could say that I grew everything in it but I just didn’t (yet) BUT this recipe yields two hearty pies, doubling your reward for a single cooking session!

Ingredients:

• 2 cups each of frozen peas and carrots, and green beans
• 1 cup sliced celery
• ⅔ cup butter
• ⅔ cup diced onion
• ⅔ cup all-purpose flour
• Seasonings: 1 tsp salt, 1 tsp black pepper, ½ tsp celery seed, ½ tsp onion powder, ½ tsp Italian seasoning
• 1 ¾ cups chicken or turkey broth
• 1 ⅓ cups milk
• 4 cups cubed leftover cooked turkey
• 2 packages pastry for a 9-inch double-crust pie

Directions:
1️⃣ Preheat your oven to 425°F (220°C).
2️⃣ Boil peas, carrots, beans, and celery until the celery is tender. Drain well.
3️⃣ In a separate pan, melt butter and cook onions until soft. Stir in flour and seasonings, cooking into a paste. Gradually whisk in broth and milk, simmering until thick.
4️⃣ Combine the thick sauce with your drained veggies and turkey, stirring into a delectable filling.
5️⃣ Fit pie pastry into two 9-inch pie dishes, divide filling between them, and cover with the top crusts. Seal edges and cut slits on top.
6️⃣ Bake for 15 minutes, then cover with foil if browning too quickly, and continue for another 15-20 minutes until golden and bubbly.

Enjoy a slice of farmstead love with every bite, and relish in the simple joy of a meal well made and memories well shared!

Note—these freeze great too!

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