My mother in law was sweet enough to made us turkey broth a couple of days ago and she gave me the pot with the turkey in it. I drained the liquid, reserved five cups and froze the rest immediately. I then chopped the turkey breasts into cubes and cleaned the rest of the meat off the bones with the intent of making a salad with it tomorrow. Here is my recipe, it was modified from Ina Garten's chicken pot pie.
2 whole turkey breasts, cooked or 4 to 6 cups of cooked cubed turkey meat. I used turkey that was boiled to make broth but you can also use leftover roasted turkey or chicken
Freshly ground black pepper
5 cups turkey stock, preferably homemade
3/4 cup (1 1/2 sticks) unsalted butter
2 cups leeks (white part only), chopped (about 3 leeks)
1 onion, chopped
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
2 cups package frozen peas
1/2 cup minced fresh parsley leaves
Store bought pie crust mix (make as directed and keep in fridge until ready to use)
Preheat the oven to 375 degrees F.
Heat the turkey stock and keep warm on back-burner. In a large pot or Dutch oven, melt the butter and sauté the leeks and onions over medium-low heat for 10 to 15 minutes, until translucent (it will seem like there is a lot of butter at first). Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot turkey stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed turkey, carrots, peas, and parsley. Mix well.
Divide the filling equally among 4 ovenproof bowls or 1 large family style dish. Divide the pie dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.