LeftOver Thanksgiving Turkey Pot Pie

I realize I'm posting this a little too late since Thanksgiving has been over for a while, but I figure there is more holiday turkeys in the future w/ Christmas coming up so you can try it out then if you'd like. Also, this recipe is non-dairy! So all of you out there that are allergic to dairy like my husband and daughters, or who are lactose intolerant can enjoy this as well. I hope you like it!!!!

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You will need:

-leftover turkey carcass

(you can do an easy prep on the turkey before hand-boil in large pot, all meat covered w/ water for 2 hrs. drain and let cool 30 mins and meat will pull right off very easily)

-2 pie crusts (dough, not precooked)

-1&3/4 cups water

-1 can select mixed veggies (carrots, potatoes, celery, green beans, and peas)

-1/2 cup unsweetened soy milk

-2 heaping tsp chicken bullion granules

-cornstarch

-salt & pepper

First you need to pull all the leftover turkey (dark and light meat) from the carcass and put it into a mixing bowl.

Leave one of your pie crusts in its pan and turn the other one over upside down on a foil lined cookie sheet to thaw.

Drain your veggies and mix them into your turkey w/ a few sprinkles each of salt and pepper. If you have fresh veggies (I didn't at the time) you should boil them in chicken broth to cook them before you mix them with your meat. Add them to the broth in order of how fast they will cook. I.E. potatoes and carrots will take longer to cook than peas and green beans, ect.

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Now for the filling:

In a sauce pan add all the soy milk and water and stir in your granules. Mix them well. In a small mug mix about 1/4 cup cold water with 4 heaping tbsp of cornstarch and mix well. Should be the consistency of cream, nice and thick. Add this a little at a time to your water/milk mixture until it begins to thicken. Sprinkle it with salt and continue stirring until you have a nice thick filling.

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Add your filling to your turkey/veggie mix and mix it all together well.

Throw your bottom pie crust in the oven and cook it according to the directions. While that's cooking you can shape your top crust. Yours may not fall apart, but mine had been frozen and it broke a lot on the sides so I wadded it up into a big ball of dough and rolled it out to the right size (just wider than the pie pan it came in, as you can see)

When the bottom crust finishes cooking, fill it right to the top w/ your filling mixture.

Carefully lay your top crust over the filled bottom one and press the edges down. You can cut off any excess top pie crust very easily w/ a butter knife or just press down a little harder around the outside w/ your finger and it will pull right off. You should also score the top so it can breathe. (you don't have to score it like I did, you can do it how ever you'd like)

Cook at about 350 until your pie crust begins to brown and it should look something like this when it comes out.

It was pretty tasty and it went fast! Except I got really thick pie crusts, I won't make that mistake again. Even my 19 month old daughter gobbled down a whole slice! For another good recipe on a Chicken Pot Pie from scratch click here and my friend The WannaBe Chef Chelsy will show you how to make a delicious one!! Follow her, she's a great cook! I hope you enjoy your dinner! Happy Cooking :)