I love to roast a turkey breast for dinner. Not only do I get a lovely meal, but I’m sure to get at least a lunch and another dinner from it. My family’s favorite leftover turkey meal is pot pie.
When I make the filling for this recipe, which calls for cubed, cooked turkey, I like to use chicken stock for the base. Milk or cream is more common, but using stock helps lighten the meal and adds extra flavor. If I have leftover gravy or jus from the roast, I add it with the stock.
Since I like to make my weekday meals as easy as possible, I use a drop biscuit dough for the pie crust-it saves time, and it’s tasty, especially when you add snipped chives to the batter.