We'll start off with making this with left-overs, but also how to make it from the start later in the year.  Hope you had a great Thanksgiving.

Turkey Potpie (using left-overs*) (prep. time 20 minutes, serves 6)

1 1/2 C. cooked turkey shredded or chopped into bite-sized chunks

1 C. pearl onions in cream sauce (or chop 1/4 onion and saute until soft)

1/2 C. peas

1/2 C. carrots (sliced and the slices cut in half)

1/2 C. sliced mushrooms

1/4 C, cubed cooked potato (if you have leftover mashed, spread the mashed on top of the stuffing layer of the pie.

1/4 C. diced celery

1 C. stuffing (dressing)

1 1/2 C. gravy

2 sheets thawed puff pastry

1 egg, beaten

Heat oven to 350.  Roll puff pastry to about 1/4 inch thick. Line individual pie tins or one big pie plate with half the pastry. Mix together all the leftovers, mix and match what you have considering what flavors go together. I've even put a layer of cranberry sauce in the mix.  After laying the bottom layer of crust, press a thin layer of stuffing down before spooning in the turkey filling. Wet the edges of the bottom crust with your fingers dipped in water. Top with more puff pastry. Press down the edges, sealing with either crimping or pressing the seam with the tines of a fork. Cut a vent hole in the top and brush with the beaten egg to make it nice and shiny and brown as it bakes.  Bake about 15 minutes for individual pot pies.

*Additional ingredients and instructions to make the potpies from the start (same number of servings, prep. time about 30 minutes)

2 Tb. butter

2 Tb. flour

1/2 pound roasted turkey from the deli cut in a big slab so it can be diced.

about 1/2 C. each of frozen peas, carrots and creamed pearl onions, depending what vegetable you like or dislike

1 1/2 C. cubed, peeled potato, par-boiled (until just semi-tender when poked with a knife)

2 C. chicken stock

1 Tb. poultry seasoning

1 tsp. rubbed, dried sage

salt/ pepper

In a saute pan or skillet, melt the butter and stir in the flour to make a roux.  Add the celery and mushrooms to cook until tender before adding the thawed creamed pearl onions as it thickens.  Stir in the peas, potato chunks, chicken stock, poultry seasoning, sage, salt and pepper (I also put in a splash of soy sauce sometimes to deepen the flavor, but cut back on the salt if you do). Stir in the cubed turkey. Add more stock if the mixture seems too dense. As with the leftover recipe, line pie pan(s) with the crust, fill and follow the directions from applying the top crust on through baking.

Serve with a side salad, if you wish.

My sister commented that the potpie was the entire Thanksgiving dinner, turkey and sides, all in one dish.

Left-overs are good.

Thanks to Down to Earth Whole Foods on Grant Avenue in Endicott for Sponsoring Foodie Fridays.  This holiday season you can find unique gifts at Town to Earth as well as locally sourced, organic food product and helpful, friendly advice from the staff.  Happy holidays!

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