Ingredients (4 servings)
2 1/2 cups leftover vegetables (carrots, root vegetables, green beans, peas)
1 stick (12 cup) butter, melted
1/2 cup all-purpose flour
2 cups chicken broth
1 cup milk
Salt and pepper, to taste
1 1/2 teaspoons minced fresh herbs, such as thyme or rosemary
3 cups shredded cooked turkey
1 refrigerated pie crust, softened as directed on box
Recipe
Cut vegetables into bite-sized pieces. In a saucepan over medium heat, make a roux by cooking butter and flour together, whisking until a paste forms.
In another saucepan, bring the chicken broth to a simmer. Add the hot broth slowly to the roux, whisking to incorporate. Simmer this mixture, stirring occasionally, until it thickens, about 5 minutes. Add the milk to the thickened broth. There may be some lumps. You can strain out the lumps or not. Season the broth with salt, pepper and herbs.
Stir in the vegetables and turkey. Pour the mixture into a 9-by-9-inch baking dish. Remove the pie crust from pouch; roll out the crust slightly into a square and place over turkey mixture. Cut slits in several places in crust.
Bake in a preheated 400-degree oven for 40 to 50 minutes, or until crust is golden brown.
