Ingredients:

-2 cups of frozen pea and carrot medley
-3 cups of any leftover unused veggies from stuffing your turkey—celery, carrots, onion, green beans, garlic
-2/3 cup butter
-2/3 cup all-purpose flour
-1 ¾ cup turkey drippings/broth
-1 1/3 cup milk
-4 cups of cut-up leftover turkey
-9 in. pie crust—2 packages of any store-bought crust will do

Seasonings

Season with your heart but here are some guidelines:
-1 tsp salt
-1 tsp black pepper
-1/2 tsp celery seed
-1/2 tsp onion powder
-1/2 tsp garlic powder
-1/2 tsp poultry seasoning
-1/2 tsp Italian seasoning

Instructions:

Step 1:

Preheat oven to 425 degrees F

Step 2:

Put your frozen and leftover fresh veggies in a saucepan and cover with enough water to just cover the veggies (Leave the onion & garlic out).

Bring to a boil then reduce heat to simmer for about 10 minutes. Then drain off water.

Step 3:

In a separate pan, melt your butter and add your onion until translucent.

Add your garlic for 30 seconds and then add all seasonings and flour and whisk constantly to form a paste.

Once the paste is formed, whisk in your broth/drippings and then the milk.

Bring to a simmer and whisk continuously until a thick gravy forms ~5 minutes.

Step 4:

Remove the gravy from the heat and add in the softened vegetables (from Step 2) and your leftover turkey. Stir until combined.

Step 5:

Get two 9-inch pie pans and lay 1 package of pie crust inside each pan, forming the inside crust.

Then spoon half of your turkey/vegetable mixture into each dish.

Cover with remaining pie crust and make sure to pinch the parts where the crust meets. Use a knife to cut some slits on top in order to let steam out while cooking.

Step 6:

Bake at 425 for 30-35 minutes or until the crust is golden-brown. Then remove from oven and enjoy.*

Pro tip:

Serve the pie upside down over a bed of leftover mashed potatoes for a little extra enjoyment!

*You can also freeze one pie and reheat it for yummy, Thanksgiving pot pie in the future!