as american as leftover turkey pot pie

I know many people value the sandwiches that come the day after a huge holiday meal, and I'll admit that I often enjoy my leftovers prepared like that too. However, when there're ample hunks of cooked turkey sitting around, I simply can't resist the urge to make some good ol' pot pie.



If you happen to have some already-made pie dough in the freezer (as I often do)(proud pie-lover, at your service) along with an assortment of frozen or leftover veggies, this creamy epitome of comfort food can be put together in hardly any time at all and with very little effort. The result is a belly-filling, heart-warming, and "mmmmm"-inducing dish.



It's so good, I'm usually inclined to make sure there's leftover turkey breast, even if it means hiding it away in the deep recesses of the fridge.

Leftover Turkey Pot Pie
(cobbled together from various recipes)

Crust:
1 1/4 cups all purpose flour
1/2 teaspoon salt
1 tablespoon sugar
6 tablespoons unsalted butter, chilled, cut into 1/4 inch cubes
1/4 cup (4 tablespoons) all-vegetable shortening
3-4 tablespoons ice water

Filling:
1/3 cup butter
1 onion, finely diced
1/3 cup flour
1 3/4 cup chicken broth
2/3 cup milk
salt, pepper, and herbs to taste
2 cups leftover turkey, chopped
2 cups vegetables, fresh or frozen, all similar in size

Make crust:
Combine the flour, sugar, and salt with a fork until combined. Scatter the shortening over the top and mix with a pastry cutter, two knives, or your magnificent hands until the mixture has the texture of coarse sand. Scatter the butter pieces over the top and mix until the dough resembles coarse crumbs. Sprinkle 3 tablespoons of the ice water over the mixture. Stir and press the dough together, using a stiff rubber spatula until the dough sticks together. If the dough does not come together, stir in the remaining water, 1 tablespoon at a time, until it does.
Flatten the dough into a 4-inch disk, wrap tightly in plastic wrap, and refrigerate for 1 hour. Let the chilled dough soften slightly at room temperature before rolling it out and laying it across the pie filling.

Make filling:
Preheat oven to 400°F. Melt butter in a large skillet and saute onion until soft. Sprinkle with flour and cook until golden. Add broth, milk, and seasonings. Bring to a boil, stirring constantly until thick. Add turkey and vegetables and cook until hot and thick. Pour into a sprayed 2-quart dish and cover with the prepared crust. Brush top crust lightly with butter, milk, or egg. Cut vents in the crust and bake for 30-35 minutes. If at all possible, allow to cool 10-15 minutes before cutting.