It seems that this is my year for posting about how to deal with leftovers. I found this interesting leftover recipe in an email. This Leftover Pot Pie looks like a nice way to use up leftovers from any holiday meal. The original recipe says you can substitute any type of leftover meat for the turkey. So, I'm thinking that you could even use up some leftover Christmas ham in this recipe if you so desire. I haven't tried making this pie myself yet but it looks like a yummy and economical way to forget you're eating your holiday meal for the 3rd or 4th time. You may want to make this into a deep-dish pie by adding a bit more meat, gravy and vegetables.
Leftover Pot Pie
2 cups leftover turkey, chopped or shredded
2 cups turkey gravy (or turkey stock)
2 cups mixed vegetables
2 (9-inch) unbaked pie shells
2 tablespoons cornstarch (optional)
1/4 cup cold water (optional)
1. Preheat oven to 350 degrees F (175 degrees C);
2. If you are using stock, bring the stock to a boil. Add cornstarch to cold water, and blend until smooth, whisk into stock to thicken;
3. Line a 9-inch pie plate with pastry. Mix turkey and vegetables together and place into pie crust. Pour gravy or thickened stock over turkey and vegetables. Cover with remaining pie crust. Cut slits into the top of the crust to release steam.
4. Place pot pie on a cookie sheet to prevent stock from overflowing into your oven. Cook in center of oven until crust is golden brown, approximately 1 hour. Slice and serve hot.