2 cups leftover turkey meat
1 cup chopped celery
1 cup chopped onion
1 teaspoon dried thyme
1 cup chopped carrots
2 bay leaves
2 cups reduced-sodium chicken broth
1/2 cup frozen green peas
1 1/2 cups leftover mashed potatoes
salt and pepper
1 Serve the pie with a bagged green salad.
2 Preheat oven to 400 degrees F.
3 In a large saucepan, combine turkey, carrots, celery, onion, bay leaves, and thyme.
4 Pour over chicken broth and set pan over high heat. Bring to a boil. Reduce heat to medium and simmer 5 minutes, until liquid reduces slightly.
5 Remove bay leaves.
6 Remove from heat and stir in peas.
7 Transfer turkey mixture to a deep-dish pie plate or shallow casserole dish placed on a baking sheet. Spoon mashed potatoes over top and, using the back of a spoon, make an even layer.
8 Place pie on a baking sheet and bake 15 minutes, until top is golden brown and filling is bubbly.
COOK TIME: 35 min