Mickey our Site Director at Monte Toyon shares his wife Tiffani Petrov’s holiday family favorite leftover. Look how beautiful this Turkey Pot Pie is! The recipe makes two pies and fills lots of bellies. We hope you enjoy, thank you Tiffani!

Dough:
1 ¼ cup of flour
1 stick of butter, cubed
¼  tsp of salt
¼ cup of water 

1. Add dry ingredients to a food processer with a dough blade.

2. Blend until butter starts to break apart.

3. Slowly drizzle in water until the dough begins to form a ball.

4. Remove, wrap in plastic wrap and refrigerate for at least half an hour.

Filling
2 large shallots, chopped
2 stalks celery, chopped
2 carrots, chopped
5-6 sprigs of fresh thyme, leaves removed
¼ c. flour
½ stick of butter
1.5 cups of homemade chicken stock
Leftover turkey meat, cubed (about 1.5-2 cups)
½ c. frozen peas
Leftover stuffing
Salt and pepper to taste

1.  Preheat oven to 400 degrees.

2. Sautee shallots, celery and carrots in a large skillet until soft.

3. Add thyme, stir.

4. Sprinkle with the flour and cook for about 2 minutes to get rid of the dough taste.

5. Add butter until everything is coated.

6. Add stock slowly and whisk to stir.  Sauce should start to thicken.  Add more stock until the mixture coats the back of a spoon.

7. Add the turkey and then frozen peas and stir until both are heated through.

8. Add salt and pepper to your liking.

Dough Continued..
Roll out the pastry dough into 4-6 inch discs. Place one disc in the bottom of your pot, fill to about half an inch to the top.  Dollop the top of the pie mixture with leftover stuffing and top with second dough disc.

Secure the dough so that it completely covers the whole pot.  Cut 3-4 slits in the top then take a pastry brush and brush with egg wash.

 Bake
Place in the oven for about 15 minutes at 400, then lower to 375 for another 20 minutes or until bubbly and browned.