Thanksgiving dinner is such a treat, but coming up with creative ways to use leftovers can be a great way to extend the holiday feast.  From potato latkes to sweet potato cakes to homemade soups, recreating yummy dishes with leftovers can be oh-so-fun.  

 

One great way to make use of your leftover Thanksgiving turkey or chicken is with a Pot Pie.  I grew up on Banquet Turkey Pot Pies (without realizing just how bad these little 6-minute meals were for me).  This is our version of a healthier Pot Pie. Use homemade stock and gluten free pie shell and this dish becomes even better.  Make your dish kid-friendly by baking your masterpiece in a mini ceramic dish.  Voila! 

 

And speaking of homemade stock, get double the use from your turkey or chicken by using the carcass to make your own homemade bone broth.  It’s much healthier than store bought stock.  As the carcus and bones boil, the minerals from the bones get pulled out into the water creating a stock rich in calcium, magnesium, phosphorus and other trace minerals, which are essential for optimum health.

 

Bone broth is also very healing to the digestive system, reduces inflammation, and boosts the immune system.  It’s an incredibly low-cost way to add a big boost of nutrients to your diet.  Here is a classic turkey bone stock recipe.  

Now onto the Turkey Pot Pie recipe.  Enjoy!    

 

Ingredients:

 

• 3/4 lb cooked turkey or chicken breast chunks.  

• 1 tbsp extra virgin olive oil

• 1 tbsp flour

• 1/2 cup low sodium chicken broth (or homemade broth)

• 1 package frozen mixed vegetables, thawed

• 1 refrigerated pie crust (lowest in fat or gluten free)

• 1 pinch salt

• 1 pinch fresh ground black pepper

 

Directions:

 

 

1. Preheat oven to 375° F.

 

2. Heat oil in a large skillet over medium heat.  Add turkey or chicken pieces, broth, vegetables, and flour mixing well. Let simmer for about 5 min. or until the flour is clinging to the chicken and vegetables.

 

3. Arrange one layer of the pie crust in the bottom of a deep 10-inch pie plate. Pour chicken mixture on top of crust in pie plate. Arrange second layer of pie crust over filling; flute edges with a fork. Cut four slits in crust to allow steam to escape.

 

4. Bake 30 min. or until crust is golden brown