November 26, 2013 (Updated: 3:05 PM)

Homemade Turkey Pot Pie

Ingredients

• 2 cups cubed cooked turkey
• 3 Tbsp. olive oil
• 1 1/2 cups heirloom carrots cut in 1/4 inch rounds
• 1/2 c celery cut in 1/4 inch slices
• 1 1/2 cup leeks cut in 1/4 inch slices
• 1/4 c red pepper cut in 1/2 inch chunks
• 1/2 c white wine
• 4 sprigs fresh thyme or 1 tsp dried
• 2 bay leaves
• 2 1/2 cups turkey or chicken broth
• 3 tbsp corn starch
• 1 pie crust -either homemade or (cheater)  Pillsbury

Instructions

Preheat oven to 400 degrees. In a large bottomed pan, heat the olive oil and saute the carrots, celery, leeks, and pepper over medium heat till 3/4 done - about 10 minutes. Add wine and cook 3 minutes to cook out alcohol. Add the broth and herbs and bring back to a bubbling boil. Mix cornstarch with a little cold water and add to the mix. Stir till broth is thickened - about 5 minutes. Pick out the bay leaves and discard. Stir in the frozen peas and pour everything into a deep dish pie plate (I use a clear Pyrex one to show off the colors of the veggies). Cover with the pie crust - flute the edges and cut vents in the top. Place in the oven and bake for 40-45 minutes or until the crust is done. I like to serve it with chunky applesauce made from mixed homegrown apples.