TURKEY POT PIE  (makes two 9 inch pies)

2 double pie crusts (pre-made or your favorite recipe!)
2 Qt. diced turkey
12 oz. frozen carrots & peas (this is to make this recipe easy after a week of busy thanksgiving cooking, but you can easily chop fresh carrots and celery if preferred!)
1 large onion, diced small
6 Tb. butter
1/2 C. flour
1 1/2 C. turkey broth
2 C milk 
1 small egg 

• roll out pie crusts and place into two 9" pie pans
• mix together carrots, peas and turkey and divide between the two pies
• sauté the onion in the butter until translucent
• add flour and stir until all absorbed (will be dry)
• stir in turkey broth and stir until thick
• stir in milk and keep stirring until simmering and uniform.
• mixture should still be thick but not globby. if too thick add up to a 1/2 C. more milk.
• turn off heat and let cool 1 minute but not until cool.
• pour equally over each pie and use a spatula to distribute
• roll out top pie crusts and place on top of each
• seal and flute edges
• whisk up egg with a Tablespoon of water and brush each pie with it

TO BAKE: preheat oven to 375* put pot pie in oven and bake 1  hour. remove from heat and cool a few  minutes before cutting.
TO FREEZE: I like to place a piece of parchment over the top of pie to protect it, then wrap tightly in saran wrap. freeze.
​TO BAKE FROM FROZEN: preheat oven to 375* remove saran wrap/parchment, and put frozen pot pie in oven. set timer for 1 hour, but may need an extra 15-30 minutes. 

TURKEY ENCHILADAS (makes TWO 9x13 casserole dishes - one for dinner and one to freeze for a rainy day)
2 Qt. leftover turkey meat, shredded or cubed
2 C. green or red tomatillo enchilada sauce
3 C. cheese 
12 medium tortillas (we like the corn-flour blend best but you can use 8 large flour tortillas instead if desired)
sour cream béchamel (below)

FOR RED ENCHILADAS: Pour 1/2 C. red enchilada sauce into the bottom of each casserole. Mix turkey meat with the béchamel and 1 C. cheese. Fill each tortilla with 1/2 C. meat mix and roll up, place into casserole dishes. when dishes are full, top enchiladas with remaining red sauce and top with cheese
FOR GREEN ENCHILADAS: Pour 1/2 C. béchamel sauce into the bottom of each casserole dish. Mix turkey meat with the green enchilada sauce and 1 C. cheese. Fill each tortilla with 1/2 C. meat mix and roll up, place into casserole dishes. when dishes are full, top enchiladas with remaining béchamel sauce and top with cheese
TO BAKE FROM FRESH: preheat over to 350* and bake for about 45 minutes until cheese is bubbly. 
TO FREEZE FOR LATER: cover tightly with a piece of tin foil (spray lightly with pan spray to prevent it from sticking to cheese) then wrap in a layer of saran wrap tightly. label and freeze.
TO BAKE FROM FROZEN: preheat oven to 350* pull casserole out of freezer, remove saran wrap (leave foil) and place into oven for 1 hour. remove tin foil and cook 20 more minutes until cheese is bubbly and internal temp is 140*+

for the sour cream béchamel:
1/2 C. turkey fat (I use the fat from making broth with the turkey carcass, but you can use a stick of butter too)
1/2 C. all purpose flour
1 C. sour cream 
2 C. turkey stock 
salt and pepper to taste

• heat turkey fat or butter
• add flour to make a roux, whisk until smooth and cook 1 minute over medium
• whisk in sour cream and then turkey stock 
• stir over medium high heat until thickened and simmering
• remove from heat and add 1 tsp+ salt and a grind of pepper until it tastes great

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