Leftover Turkey Pot Pie

🧂 Ingredients

• 1 Lb Smoked Turkey - chopped
• ¼ Cup Salted Butter
• 4 Celery Stalks - chopped
• 2 Cups Baby Carrots - sliced
• 2 Yellow Onions - chopped
• 1 tablespoon Montreal Seasoning - divided
• Black Pepper to taste
• ⅓ cup All Purpose Flour
• ½ Cup Heavy Cream
• 2 Cups Chicken Stock
• 1 Cup Frozen Peas
• 1 cup Frozen Corn
• 2 Pie Crusts
• 1 Egg - beaten

Instructions

• 1 Begin by Melting Butter over low heat in a 12-inch Cast Iron Skillet.
• 2 When the butter starts to bubble, add the celery, carrots, and onions that you
  prepared and stir to cover in the butter.
• 3 Continue to cook the Mirepoix over low heat, sweating the vegetables for about
  15-20 minutes.
• 4 Sprinkle a layer of Montreal Seasoning over the top and mix.
• 5 Add flour and constantly stir to cover vegetables, ensuring you do not burn the
  flour mixture.
• 6 Slowly begin to add milk and continue to stir to avoid clumping.
• 7 Begin to pour in chicken stock and continue to stir slowly.
• 8 Add the peas, corn, and turkey.
• 9 Season with a little more Montreal Seasoning and Black pepper, and give it one
  last stir.
• 10 Preheat the oven to 425°F.
• 11 Using a pizza cutter, cut the first pie crust into strips, brush it with egg
  wash, and place it on top of the Pie filling.
• 12 Repeat step eleven with the second pie crust, but now you will be weaving it
  into the first crust.
• 13 Place the pie in the preheated oven and bake for 45 minutes or until the top has
  browned and it has begun to bubble through the openings.
• 14 Slice and serve as is or with a side of mashed potatoes.

Nutrition Info