Leftover Turkey Pot Pie

Ingredients

• 2 Tbsp olive oil, bacon fat, lard, or coconut oil
• 1 small onion, diced
• 1 medium potato, diced
• 1-2 stalks celery, chopped (or use a cube of cutting celery)
• 3-4 carrots, sliced into rounds
• 2-3 cups leftover turkey chunks
• A few tablespoons of flour
• 1-2 cups chicken or turkey broth
• Pinch of dried thyme and parsley
• Salt and pepper
• 2 pie crusts (homemade is best, but use what you've got)

Instructions

1. Heat your fat in a medium saucepan and add the onion, potatoes, carrots, and celery. Cook for about 5-7 minutes, or until mostly tender.
2. Add the turkey and flour, mix well to combine.
3. Add the broth slowly; you don't want it to get too soupy. I actually had about a cup of leftover gravy that I used instead of broth, so be creative!
4. Add the seasonings, and preheat the oven to 400 F.
5. In a pie dish, lay one crust and trim the edges. Add the filling, and cover with the other crust. Again, trim around the edges, or just fold it over. I go for the "rustic" look and just toss the leftover bits on top.
6. Bake for about 40 minutes, or until it's golden-brown and bubbly.