This is part two of a three-part series. Read Part 1 and Part 3!

Homemade turkey pot pie has become my favoritest (yes, favoritest) post-Thanksgiving tradition. It all started in 2010 when I found this Turkey Pot Pie recipe by Whole Foods. I don’t think I’ve ever been so enthusiastic about a recipe before or since. It is rich with mushrooms sauteed in butter and a creamy sauce that binds it everything together. I found that I prefer using dark meat since it has more flavor. Add in a handful of corn if you like, and don’t skimp on the leeks!

Here’s a pic from year 1 (2010). I was so excited because the pie actually looked (in shape and consistency, at least) like the photo on the website. Couldn’t believe it. I think I entertained the notion of becoming a food stylist for the evening. (Don’t worry, the idea dissipated after the next kitchen foray.)

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You can use any turkey leftovers, but I like to use the scraps and broth that come from boiling down the turkey frame. You’d be amazed at how much meat is left on the bones of that turkey you usually toss!

Three years later, this pot pie is still king…

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…and just as good as every year. So comforting. Always smile inducing. Especially when paired with a perky glass of Pinto Grigio.

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Is it Thanksgiving again yet? Too bad my family makes ham for Christmas. (Although that opens up the possibility for ham and bean soup…hmmm. Stay tuned!)