I had quite a bit of turkey left over after the Thanksgiving holiday.
Turns out a 12 pound turkey is actually quite enough meat for 4 adults and 3 children.

And that's after Left Brain scavenged for Lunch Leftovers.

Last year I made some delicious turkey soup to use up the leftovers.
At least, I thought it was delicious:  but since it is still in my freezer, perhaps this year.....something new?

Since I also had 2 frozen deep dish pie shells, it only made sense:  Turkey Pot Pie.
(you may think that's not a big deal - that I thought that up, but have you ever been in a turkey coma for 2 days straight??  yeah, just sayin)

I am sure there are more elaborate recipes out there, but.....turkey coma!   so you get:


1 (15 ounce) package pastry for a 9 inch double crust pie (or 2 frozen deep dish pie shells)
2 cups cooked turkey, cut into bite-size pieces
1 (10.75 ounce) can condensed cream of chicken soup
1 teaspoon seasoned salt
1 teaspoon seasoned pepper blend
1/2 cup shredded Cheddar cheese
1 (16 ounce) package frozen mixed vegetables, thawed and drained

1. Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch pie dish with 1 pastry crust; set the other crust aside.
2. In a bowl, mix together the turkey, cream of chicken soup, seasoned salt and pepper, Cheddar cheese, and mixed vegetables. Pour the mixture into the prepared pie dish. Top the pie with the remaining pie crust, then pinch and fold the edges of the crusts together to seal. Cut a slit into the top of the pie crust with a sharp knife to vent the steam.
3. Bake in the preheated oven until the crust is golden brown and the filling is bubbling, about 40 minutes.



If you have also cooked way too many mashed potatoes like I did, and of course now have no turkey to go with them ---  you can use them in a Shepherd's Pie.   Recipe HERE.