LEFTOVER THANKSGIVING TURKEY POT PIE

Makes: 4 servings

1 2 ounces boneless, skinless cooked turkey (about 3 cups)

½ medium yellow onion

2 small or 1 ½ medium carrots 2 small or 1 ½ medium stalks celery 1 ½ teaspoons fresh thyme leaves, or ¾ teaspoon dried thyme 3 tablespoons unsalted butter

¼ cup plus 2 tablespoons all-purpose flour

1 ½ cups low-sodium turkey or chicken broth

1 cup plus 2 tablespoons whole or 2 % milk, plus more for brushing

1 teaspoon kosher salt, plus more as needed

¼ teaspoon freshly ground black pepper, plus more as needed

½ cup frozen peas

1 store-bought or homemade pie crust, thawed if frozen

1 . Arrange a rack in the middle of the oven and heat the oven to 4 0 0 degrees.

2 . Shred or dice 1 2 ounces cooked turkey (about 3 cups).

3 . Prepare the following, placing them all in the same bowl: Dice ½ medium yellow onion (about ¾ cup). Peel 2 small or 1 ½ medium carrots, then thinly slice crosswise (about ¾ cup). Thinly slice 2 small or 1 ½ medium celery stalks crosswise (about ¾ cup). Strip the leaves from fresh thyme sprigs until you have 1 ½ teaspoons. (If using dried thyme, use ¾ teaspoon.)

4 . Melt 3 tablespoons unsalted butter in a 1 0 -inch cast-iron or oven-safe straight-sided skillet over medium-high heat. Add the onion, carrots, celery and thyme. Cook, stirring occasionally, until the onion is tender, 5 to 6 minutes.

5 . Make the sauce. Sprinkle in ¼ cup plus 2 tablespoons all-purpose flour and cook, stirring constantly, for 1 minute. Add 1 ½ cups chicken or turkey broth, 1 cup plus 2 tablespoons whole or 2 % milk, 1 teaspoon kosher salt and ¼ teaspoon black pepper. Cook, stirring frequently with a wooden spoon, until it comes to a simmer and starts to thicken. Let simmer for 2 minutes more.

6 . Remove the pan from the heat. Add the turkey and ½ cup frozen peas and stir to combine. Taste and season with more kosher salt and black pepper as needed.

7 . If needed, roll out 1 pie dough into a round about 1 0 inches in diameter. Transfer over the filling. Brush with a thin layer of milk. Use a sharp knife to cut 4 (1 -inch) slits in the top of the crust to vent.

8 . Bake until the filling is bubbling and the crust is golden brown, 2 0 to

2 5 minutes. Let cool 5 minutes before serving.

Notes: If you don’t have an oven-safe skillet, make the filling in a large frying pan, then transfer to an 8 or 9 -inch square baking dish. Proceed with topping with the pie dough and baking. The filling can be made up to two days ahead without the peas and refrigerated. Reheat in the skillet until warmed through, stir in the peas, and proceed with topping with the pie crust and baking.