Turkey Pot Pie

I love pot pie. No, I don't think you understand. It's the best food ever. And a perfect way to use leftover Thanksgiving turkey!

Seeing as we had a 16 lb turkey for three people, we had a fair amount of leftovers. Turkey sandwiches got kind of boring, and a pot pie is obviously much more amazing than some stupid sandwich.

I made my recipe up as I went along, and it's pretty basic. (See below for full deets.) I also had extra onions and mushrooms that didn't go into the stuffing, so I made sure to work those in.

Leftover Turkey Pot Pie

2 cups (ish) chopped up cooked turkey
1/2 cup chopped portabello mushrooms
1/2 cup chopped onion
Butter or olive oil
1 cup peas (fresh or frozen)
3 cloves diced garlic
1 can cream of chicken condensed soup (10 oz)
1 box (2 sheets) puff pastry
Seasonings of choice (I used seasoned salt, pepper, and paprika)

1. Preheat oven to 400F. Make sure puff pastry is out of the freezer and thawing.

2. In a skillet, sautee butter with onion. When they're getting soft, add mushrooms and garlic.

3. Add the condensed soup, peas, and turkey. Bring to a low boil and let simmer for 5 minutes.

4. Roll out puff pastry sheets to about 14" squares.

5. Grease a 8"x8" glass baking dish. Place one pastry sheet in the bottom and poke holes in it with a fork.

6. Fill it with the turkey mixture and top with the other pastry sheet. Pinch it together with the excess from the bottom sheet, and poke more holes in the top.

7. I brushed mine with an egg wash (1 egg + 1 Tbs water) to help brown it.

8. Bake at 400 degrees for 35-40 minutes. Once it's out of the oven, let it set for about 20 minutes before you cut into it.