With a flaky crust and creamy filling, pot pie is autumn comfort food at its finest. And this version from the Montclair Bread Co. in Montclair, NJ uses up your Thanksgiving leftovers.
Turkey Pot Pie
Montclair Bread Co., Montclair, NJ
3 cups flour
1 stick of butter
1/4 cup cold water
Salt to taste
Use a food processor to pulse flour and butter until butter is pea sized. Add water and pulse until it looks like a mass of dough. Half the dough and roll out to fit your pie plate (one for the bottom, one for the top). Fill the bottom shell with all the leftovers!
2-3 cups diced turkey
2-3 cups veggies (I used succotash- my family's favorite side!)
1-2 cups turkey gravy
Salt & Pepper to taste
Cover with the remaining pie crust. Crimp the edges to seal in all the yummy. Cut 3-5 slots on the top crust to vent. Bake for 45 minutes at 350F or until pie crust is crisp and golden brown.