When it comes to Thanksgiving, my very favorite thing is actually what comes after the big day: leftovers. And what better way to use leftover turkey than in a pot pie. I confess I am a dark meat lover when it comes to poultry; it has way more flavor (and fat). So this pie is a great place to use all that leftover white meat (particularly if it’s dry and/or overcooked). I feed usually at least 30 people at Thanksgiving, so I always cook two turkeys, a smaller bird one or two days before, then the big show stopper the day of. I have never needed to use the extra meat on the day of, but it’s my insurance for making sure there is white meat for pot pie. Yaaasss.
For me, pot pie is all about the meat, not the gravy. I tend to put in just enough gravy to coat all the ingredients with just a bit extra to keep everything easily mixable. 
You of course can make it whatever consistency you want, the trick is to make sure your filling is well chilled before you assemble the pie. Remember that pie crusts depend on the butter staying cold right up until it hits the oven. If you put warm or even lukewarm filling into the pie crust, it will cause the butter to start to soften and that will lead to a soggy bottom… and no one wants that. I also recommend placing the vegetables into the empty pie plate as you chop them, that way you know for sure you have enough room for them and turkey and gravy. Enjoy!
Ingredients
1 double pie crust, store bought or homemade
3 cups leftover turkey gravy
¼ cup heavy cream
1 large russet potato, cubed
1 large carrot, peeled and cubed
½ cup frozen peas
2-3 cups leftover turkey or chicken breast
2 tbs chopped fresh sage
1 egg
2 tsp water
Instructions
For the filling:
Place chopped potatoes and carrots into a medium saucepan, cover with water, add a handful of kosher salt, bring to a boil, and cook until just barely fork tender, about 5-6 minutes. Once they boil they will cook very quickly, so keep an eye on them as you don't want them too soft.
Once cooked, drain and return to pot. Mix together gravy with heavy cream and add to pot along with the frozen peas and chopped sage. Mix together and gradually fold in the turkey until it gets to desired ratio of meat/vegetables to gravy. I can usually fit almost two entire turkey breasts.
Once fully combined, taste for seasoning and add kosher salt and fresh cracked black pepper as needed. Cool to room temperature, then refrigerate until chilled all the way through, at least 30 minutes. This can be done a day or two ahead of time, just keep in the fridge until ready to make the pie.
To make the pie:
Preheat oven to 375º
Place one pie crust into bottom of 9-inch deep dish pie plate. Place in cold pie filling and top with other crust. Crimp edges with fork. Slice an X into center of top pie crust to ventilate. Beat together egg and water and brush generously on pie. Place pie onto half sheet pan and bake on bottom rack of the oven for 1 hour or until deep brown and heated all the way through. Cool for 15-20 min before serving. Lasts three to fours days in the fridge for leftovers.
