Leftovers. . .

After an amazing Thanksgiving feast at the in-law's, we were sent packing with the remains of a 24lb turkey that our sister made.  It was amazing the first time around, and just as juicy the next day for lunch!!  I quickly realized, though, that even after 10+ people dug into a 24lb turkey, there was going to be way more than Wes and I could handle eating on it's own before it went bad.  So.....I thought about making turkey & noodle (instead of tuna and noodle) casserole.  Then, the light bulb turned on. 

POT PIE!!!!  I hadn't made a pot pie on my own before and had been wanting to.  This was the perfect solution.  I figured I could cram a lot of turkey into a pot pie.  Even better...I could use a 2 quart glass casserole dish instead of a pie plate!!  That would fit tons!!  :)

So, first thing's first; collect meat from bird.

After lotsa cutting, picking, and pulling (ok, and ONE cut finger), this is all of the meat!

Turkey, mushrooms, corn, carrots, green beans, cream of mushroom soup, and milk...in a homemade pie crust.  Mmmmmm!!

Top crust added and sides crimped.

It was a big boy!!  Very deep pot pie I had on my hands here.  Sticking in the knife, it hit the bottom with nearly alllll of the blade stuck in!!

It was a big soupy inside, but look at all that vegetably goodness!!

See?!  Stuffffffed to the rim!!

Lessons learned: pre-bake the bottom crust because making a 6" deep pot pie doesn't allow for even cooking - so the bottom crust wasn't properly cooked this way.  Also, before putting the mixture in the crust, I was doubtful, so I added a little more milk (afraid it'd dry up).  I shouldn't have done that.

Othere than those two things, though...I think it turned out pretty darn good!!!!  Lots of veggies crammed into an amazing homemade flaky crust.  I give it an A-.