A comforting homemade pot pie made from Thanksgiving leftovers, loaded with turkey, vegetables, and a creamy sauce under a golden double crust.

2 pie dough disks (store-bought or homemade)

2 tablespoons butter

½ onion, diced

1 small potato, diced

1 celery stalk, diced

1 garlic clove, minced

2 tablespoons all-purpose flour

1 cup broth (turkey or chicken)

½ cup milk

1 teaspoon dried thyme

1 teaspoon dried sage

Salt and pepper, to taste

2 cups leftover turkey, diced or shredded

2 cups mixed vegetables (peas, carrots, green beans)

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Preheat the oven to 425°F.
Roll one pastry disk into a 12-inch circle and fit it into a 9-inch deep pie plate. Prick the bottom with a fork and chill while making the filling.
In a Dutch oven over medium heat, melt the butter and add the onion, potato, and celery. Cook until softened, about 5–6 minutes.
Add the garlic and sprinkle in the flour, stirring until the mixture becomes thick and clumpy.
Slowly stir in the broth, milk, thyme, sage, salt, and pepper. Cook until the mixture bubbles and thickens, about 3 minutes.
Remove from heat and stir in the turkey and vegetables.
Pour the filling into the prepared crust, cover with the second dough, crimp the edges, and brush the top with an egg wash.
Bake for 30–40 minutes, until the crust is golden and the filling is bubbling.
Let the pie rest for 10 minutes before slicing and serving.