Using the same basic recipe as I do for my Chicken Pot Pie, I used up most of the leftover turkey today.
I improved the recipe a little, primarily with the gravy. I used 1 quart of turkey stock. Instead of using arrowroot to thicken, I used organic unbleached white flour (gasp!). I didn’t measure, but my guess is that there was about 1/4 cup of white flour in the whole 9×13 pan. The gravy was much nicer this time around. Also, I left out the milk out of the gravy and served home cultured sour cream as a garnish instead. I made sure to put more and bigger holes in the crust so the steam could escape. My only mistake was to add too much black pepper.
On the whole a better pie.
(Don’t tell my wife, but I finely minced the liver, heart, and kidney into the pie as well.)
