I'm too busy cooking today to spare any time for fanciful blogging, so I'm going to get right to it. Here's one of my own recipes I adapted from The Pioneer Woman's Left-Over Turkey Pot Pie recipe. It could be made ahead, or created from left-overs.

Happy Thanksgiving and Happy Eating!

Thanksgiving Pot Pie

Yield:

4 small (5 inch) pies, or 1 large (10 inch) pie

1 pie crust, top only (1/2 of pie crust recipe)

Filling:

1/2 stick butter 

1/2 cup finely diced onion

 1/2 cup finely diced carrot 

1/2 cup finely diced celery 

2 cups leftover turkey, light or dark, diced or shredded

1 cup diced sweet potatoes

1/4 cup flour 

2 to 3 cups low-sodium chicken or turkey broth (more if needed!) 

splash of white wine (optional) 

3/4 cup heavy cream 

1/2 cup green beans

1/4 cup dried cranberries (optional)

Fresh thyme, chopped 

Salt, pepper, cinnamon, and nutmeg to taste

Directions:

Preheat oven to 400 degrees.

Melt butter in a skillet or Dutch oven. Add onion, carrots, and celery, and cook until translucent. Add turkey and sweet potatoes. Stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.  Splash in wine (you can leave this out if you’d like.) Pour in chicken or turkey broth, stirring constantly. Pour in cream. Add green beans and dried cranberries (optional) at this point.  Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not under-season), and fresh or dried thyme to taste. Do one final taste at the end and add what it needs. 

Pour mixture into pie plate/pan.  Place a crust, about 1 inch larger than the pan, on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.  Bake for 30-40 minutes or until very golden and bubbly and the crust is done.  Allow to cool for a little bit before serving. Serve with a large spoon.