So on my quest to use up ALL of the Thanksgiving leftovers, I took one of our favorite classics, chicken pie, and swapped in the turkey. This is a delicious recipe. If you want to make it ahead, just make the filling and refrigerate, making the topping the night of dinner and then baking. Preheat Oven Temperature: 350 degrees Filling Ingredients: 3 Tablespoons Butter 1/2 Cup Chopped Yellow Onion 1/2 Cup Thinly Sliced Carrots 1/2 teaspoon Salt 1/2 teaspoon Ground Black Pepper 2 Tablespoons All Purpose Flour 1 1/2 Cups No Salt Added Chicken Broth 1/2 Cup Whole Milk 2 Cups Shredded Cooked Turkey 1 Cup Frozen Peas Topping Ingredients: 3 Cups Herb Seasoned Stuffing Crumbs 3 Tablespoons Melted Butter 1 Cup No Salt Added Chicken Broth Preparation Instructions: 1. In a large skillet, melt the butter. Add the onions and carrots. Season with salt and pepper. Cook on medium heat for 15 minutes or until tender. If the onions appear to be cooking too fast, reduce the he
"Modern Southern Cook"