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If you are up to your ears in leftover turkey, this is one great use for it.

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 3/4 cup chicken broth
• 1/2 cup milk
• 3 tablespoons sour cream
• 1 cup grated mild cheddar cheese



• 2 cups chicken broth
• 1 medium potato, in half-inch dice (approximately 1 cup)
• 2 medium carrots, in half-inch dice (approximately 1 cup)
• 3/4 cup chopped celery
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon thyme
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2-1/2 to 3 cups cooked chicken or turkey, cut or torn into bite-sized pieces
• milk (if desired)
• Pastry for double-crust pie (see Standard Pie Pastry)

Prepare pastry for double crust pie as usual, but use two-thirds for the bottom layer, since you will be using an 8x8-inch baking dish for this pie. Roll pastry layers into square, rather than round, shapes.

Preheat oven to 400°F.

Over medium heat, melt the butter in a medium skillet. Sprinkle in the flour and stir for a few minutes until smooth and flour has "cooked" a bit. Gradually add the chicken broth and milk, stirring constantly to avoid lumps. Simmer for about 3 minutes until sauce has thickened. Remove from heat and stir in the sour cream and grated cheese. Cover and keep warm. (The sauce can be made ahead of time, refrigerated, and reheated before making the filling.

In a medium saucepan, combine the chicken broth, potatoes, carrots, celery, parsley, thyme, onion powder, salt and pepper. Bring to a boil, then lower heat and simmer, stirring occasionally for ten minutes. Remove from heat.

Drain cooking liquid from vegetables. Mix drained vegetables with chicken or turkey pieces in a medium bowl. Pour sauce over the turkey and vegetables, and toss to combine well. Spoon mixture evenly into prepared pastry dish. Add top pastry and crimp edges. Make several slits in the top to vent. Brush top with a tablespoon or so of milk, if desired, to ensure a nice golden crust.

Bake at 400°F for 30 minutes or until crust is golden brown. Serve hot. Makes about 6 servings.

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Get a great All-Clad, Lodge or Le Creuset Dutch oven here.