Serious Eats: Recipes

Dinner Tonight: Leftover Turkey Pot Pie

[Photograph: Nick Kindelsperger]

You've got a lot of turkey and you don't quite know what to do with it. We've all been there. Lunch today was a turkey sandwich with cranberry sauce smeared on bread with gooey stuffing in between. As good as that tasted, you're ready for something new.

Pot pie is my solution. Chances are you already have some leftover turkey stock, which makes this a very easy-to-put-together meal. With your roux-making skills in top shape from making the gravy, now's the time to act.

I used store-bought pie crust for this, but if you've got the time and energy, homemade is even better (Ina Garten's recipe is rather foolproof). The flavors in this are traditional: celery, onion, and carrots with a little parsley thrown in. Feel free to take it in a new direction with, say, a tablespoon of curry powder. I baked the pies in ramekins to decrease the cooking time (plus they also look cuter that way).

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