Turkey Pot Pie

Turkey Pot Pie

2 TBSP butter or olive oil

1-2 cloves of minced garlic

1 small onion diced

1 large carrot diced

1 stalk celery diced

1-2 cups of diced leftover turkey (can use chicken instead)

1 can mushrooms (optional)

1 can cream of chicken soup

1 cup chicken or turkey stock

2 TBSP flour

¼ cup milk

1 pre-made pie shell (the kind that you un-roll and put in your own pie pan)

Thyme

Poultry seasoning

Heat butter or olive oil in cast iron skillet. Add garlic, diced carrots, celery and onions. Saute for about 4 minutes.

Add chopped turkey leftovers and mushrooms. Heat an additional 3-4 minutes.

Season with thyme and poultry seasoning. I put about 6 shakes of each in. (you can taste test and adjust to your liking)

Pour in one cup of chicken or turkey stock and one can of cream of chicken soup. Stir well and allow to simmer until heated through.

In a separate bowl or cup, whisk the flour and milk. Quickly add the flour mixture to the cast iron pan and stir, stir, stir. Once the desired thickness has been achieved, remove from heat.

Unfold one pie shell over top of the cast iron pan. Place pan in the oven and bake for 30-35 minutes or until pastry is nicely browned. Remove from oven and serve.