So, I was looking for a way to get rid of some Thanksgiving leftovers (including some pie crust), and I hit on the idea of a pot pie. I made it in a slapdash way since I didn’t have too much time for cooking, so given more time it’d be more delicious:
Ingredients:
Leftover turkey drumstick and wing
Leftover pie crust
Celery
Carrots
Onion
Peas
Bay leaves
Spices
3ish garlic cloves
Milk
Butter
Flour
Wine or beer
I cooked the turkey pieces in water with celery and onions (I saved the carrots for later so they wouldn’t be too mushy, but still add flavor), whole garlic cloves and spices on a fairly high light till the liquid reduced and was reasonably flavorful (i.e. a halfhearted stock – approx. 1 hr). I removed the bones, retaining the meat. Then I made a roux with the flour, mixed in both milk and the broth, including all the veggies and meat, and added frozen peas. I added a bit of wine, though frankly dark beer (guiness) probably would have been better, and simmered until a bit thicker.
During this time, I preheated the oven to 400. I rolled out the pie crust and put it into a pyrex bowl. I didn’t have enough dough to make a tight fighting lid, so I sort of floated the extra top part on the filling. It looked a bit like the crust was melting into the pie at first, but it was fine in the end. I then baked it until the top crust was golden brown. The bottom crust was flaky and golden brown, and the filling was delicious.
If you wanted to do this properly, you’re supposed to actually make a stock, and then redo the veggies in a stew format. You’d probably want to just make pie crust from scratch.