Turkey Dinner Leftovers - Pot Pies

One of the best things about cooking up a big turkey dinner is the leftovers. While I love turkey sandwiches, I also love all the other things you can do once you've cooked a big bird. First off, don't waste that carcass! Refrigerate it the night of, and then in the morning you can start an easy stock in the slow-cooker. You could do this overnight if you wanted as well. The one I did this year can be found here . It makes a huge difference when you make your turkey soup in a couple of days. So on that note, cut up about 2 cups of leftover turkey meat and put aside for the soup. You might need to even label this so no one eats it before you get to make your soup. In the meantime, while the stock is cooking and resting, you can make some great little pot pies. This is the first year we actually had mashed potatoes left over, probably because there was only 4 of us, as opposed to the years we've cooked for 12 - 25. These little pot pies were so quick to make, and are now in our freezer waiting for us when life inevitably gets busy!

Reebs' Turkey Pot Pies
- 2 cups cooked turkey, chopped in cubes
- 1 onion, diced
- 1 stalk celery, diced
- 2 carrots, diced
- 2 medium mushrooms, diced
- 3 - 4 sprigs thyme, chopped
- about 1 cup leftover gravy
- 1 cup frozen peas
- salt and pepper to taste
- 3 - 4 cups leftover mashed potatoes

In saucepan, heat 1 tbsp vegetable oil over medium high heat. Saute onion, celery, carrots, mushrooms and thyme until softened, about 5-7 minutes. Stir in gravy, turkey and peas, heat through and season with salt and pepper. Spoon into casserole dish or individual ramekins or pot pie dishes. Top with mashed potatoes. At this point you can cover with tin foil and freeze. Defrost in refrigerator over night and continue.

Bake in 400F oven 20 - 25 minutes, until filling is bubbling. Broil for 3-5 minutes for an extra crispy crust.