Turkey Pot Pie
Of course you could do this with leftover chicken, or any meat that braises or roasts well. Strip steak will turn to leather if cooked in liquid so as a rule the cheaper the meat the better it will work. In a skillet on medium high heat about 2 tablespoons olive oil, add a thinly sliced carrot, a diced large onion, 2 stalks thinly sliced celery, and two large or three medium cooked peeled potatoes cut in small dice (I just microwave them for about 7 minutes on high then peel them when cool enough to handle). Saute until vegetables are tender. Salt and pepper to taste. Save drippings from the meat and make a gravy with 2 cups cold liquid (drippings plus water enough to measure 2 cups) and ½ cup flour. Mix well until flour dissolves completely using a whisk or fork. Pour in skillet over vegetable mixture, heat until thickened and add herbs and spices. For poultry I would use a bit of rubbed sage, garlic, thyme, parsley and of course to all gravies add salt and pepper. For pork maybe rosemary, thyme, and garlic. For beef, some thyme, oregano, parsley and garlic…Check the spices and salt. Add 1 and ¼ cup shredded meat, stir together then pour into an unbaked pie shell (use crust recipe near the bottom of my “Recipes” page). Tuck under and seal top crust around edges and prick with a fork making vent holes all around the top, then bake at 350° until crust is golden brown, about 30 to 40 minutes. Leftovers have never performed so well! Serves about 8.