Leftover Turkey Pot Pie

Have turkey left over from last week? Here's a new way to repurpose it.

1/4 cup butter

1/4 cup all-purpose flour

1/2 cup diced yellow onion

1/4 cup diced carrot

1/4 cup diced celery

1 cup chopped green bell pepper

1 teaspoon minced garlic

2 cups chicken stock

1/2 cup heavy cream

1 1/2 cups shredded cooked turkey

1/2 cup tasso, chopped

1 teaspooon Worcestershire sauce

1/2 (14.1-ounce) package refrigerated piecrust

Garnish; fresh parsley sprig

Preheat oven to 400℉.

In a large skillet, melt butter over medium heat. Add flour, and whisk until smooth. Cook, whisking constantly, for 2 to 3 minutes. Stir in onion, carrot, celery, bell pepper, and garlic; cook unti vegetables are tender, 5 to 10 minutes. Whisk in stock until well combined. Whisk in cream. Stir in turkey, tasso, and Worcestershire sauce; cook until bubbly and thickened, 10 to 12 minutes.

Cover turkey mixture with piecrust, and cut slits to vent.

Bake until crust is golden brown and filling is bubbly in center, 35 to 45 minutes. Let cool for 20 minutes before serving. Garnish with parsley if desired.

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Enjoy!!!

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