Leftover turkey Pot Pie

• 4 each medium red potaotes
• 1 tbsp garlic
• 1 fennel , chopped
• 2 tbsp unsalted butter
• 2 tbsp olive oil, extra virgin
• 2 tbsp flour
• 1 tbsp fresh thyme
• 3/4 cup dry white wine
• 1 box Chicken stock (plus more to thin out sauce)
• 2 cup leftover turkey
• 1 cup heavy cream
• 2/3 cup frozen corn
• 2/3 cup frozen peas
• 1 cup frozen green beans
• 1 cup grated sharp cheddar cheese
• 1 premade refrigerated rolled pie crust
• 3 large carrots
• 2 celery stalks
• 1 egg
• 1 tbsp water

1. Dice all the vegetables into small pieces
2. Add evoo and butter in a Dutch oven over medium-high heat.
3. Add fennel, carrots, and celery and saute for 3 minutes.
4. Add garlic, thyme, salt, pepper, and flour and saute for another two
5. Add white wine and reduce for a few minutes.
6. Add chicken stock and potaotes and cook until tender
7. Add heavy cream and frozen veggies.
8. Cooke several minutes then test seaoning.
9. Re-season if necessary.
10. Add the cheddar cheese, stir and removed from heat.
11. Check the thickness of the sauce.
12. If it is too thick add extra chicken or vegetable stock or water to thin it out.
13. Remember if it is too thin you csn thicken the sauce in many ways so please Google to find out how.
14. Also the sauce will thicken when you cook it so keep that in mind!
15. Take pack of 2 premade pie crust and combine into one.
16. Fit on the tip of Dutch oven or mixture (depending on the pan).
17. Take one egg and beat with a fork with 2 tbsp of water.
18. Brush on top of pie crust
19. Bake in preheated 400F oven for 30 min.
20. or until crust is is brown.
21. Serve and enjoy!

red potaotes, garlic, fennel, butter, olive oil, flour, thyme, white wine, chicken, leftover turkey, heavy cream, frozen corn, frozen peas, frozen green beans, cheddar cheese, premade, carrots, celery stalks, egg, water

Taken from cookpad.com/us/recipes/364026-leftover-turkey-pot-pie (may not work)