The week after Thanksgiving, I cooked my own turkey and wound up freezing over 1/2 of the bird even with leftovers. The Hubs sliced it up nice and neatly but managed to save the whole turkey breast in one piece. I thawed it out thinking I would make soup, but decided instead to make turkey pot pie. It’s so much easier than you think it might be!
Dice up your onions and turkey and keep separate. Melt a stick of butter in a large high sided skillet. Add about 1/3 cup of flour a little at a time to make a roux
Saute the onions until clear, add some frozen peas and mini carrots. Then add the turkey. Any liquid should start being absorbed by the roux. Add one cup of chicken broth and simmer it down for about 3 minutes. It will start to thicken.
Add a 1/3 cup of heavy cream and stir. Place in a pie shell.
Cover with second shell, crimp the edges and poke some slits so that it will vent. Bake at 375° for about 45 minutes until brown and crispy crust and bubbly inside. Cool and enjoy!