latimes.com

For lunch, I just polished off Sunday’s turkey pot pie. On Thanksgiving Day, I always make sure to set aside some of the leftover turkey for a pot pie based on Bradley Ogden’s recipe for a classic chicken version. I save some turkey stock, too.

Other than that, you need the usual celery, carrots and peas, but also leeks, pearl onions and mushrooms (this time I used shiitake). Oh, and a little cream. I put it together really fast and didn’t fuss over the crust much, so it’s not the beauty it can be. But it’s really, really good.

I wrote about my tradition of turkey pot pie a few years ago in our pages and included the adapted recipe. So … if you’ve still got some turkey left, make one.

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