Savory Turkey Pot Pie

A good way to use up the leftovers and tastes just like the expensive Marie Calendar frozen ones…only better.

1 turkey carcass
6 carrots
2 onions
6 stalks of celery
4 potatoes
5 or 6 apple peels and cores
5 bay leaves
1 t thyme
2 to 3 t garlic
1 t o2 t sage
Salt and pepper
Water

This is a good dish to make when pies are being made such as September when apples are in season.

Clean all the good meat off the carcass. Throw it, half the vegetables, all the peelings and cores, and the seasoning in a pot. Cover with water until only enough room left to put on the lid. Simmer on medium low for at least 3 hours.

When the veggies are squishy and the bones are clean or you are ready to make supper strain the whole mess threw a colander.

Put half the broth back in the pot unless you used a very big pot in which case put about 1/2 a dutch oven of broth back in the pot. Pick out the veggies and throw them back in the broth. Pick out the bones and discard. Pick out the good meat and put in the pot. Pick out the cores and peels and bay leaves and throw away. Feed the rest to the dogs. Put the other 3 carrots, celery, and onion into the pot. Add 4 potatoes peeled and diced and some more turkey meat if you have it. Cook until veggies tender. Thicken using about 1/2 a cup of flour and enough cold water to make it pourable. Cover with pie crust. bake on 350 for about an hour or until crust is golden.

Warning: use a deeper pan than what looks right or put foil under it. The filling gets very bubbly in the oven and tends to make a mess.