Thanksgiving Moreovers. Part 1.

Did you have any doubt that I would post

about Thanksgiving Moreovers?

Today, I'm making turkey and ham pot pies.

With a phyllo dough topping.

I have 1 diced onion, 1 stalk celery, diced,

1 carrot, diced, 1 potato, diced

Add potato to about 2-3 tablespoons melted butter.

Stir around for a minute or two.

Add in carrots, ...

...  celery, and ...

...  onions.

Cook for a few minutes, stirring.

Block of frozen peas.

Add about 3 TB flour.

And cook it to get the raw taste out of the flour.

Slowly add in chicken broth.

I found some corn in the fridge,

so I'm using that.

Cook until nicely thickened.

The starch from the potatoes gives it a boost here.

I diced some turkey meat and ...

...  added that to the pot.

Then I diced some ham and ...

...  added the ham to the pot.

Heat through.

I filled assorted ramekins

and miniature loaf pans with the turkey and ham mixture.

I had phyllo sheets in the freezer

and decided to semi-ho my moreovers,

instead of making pie dough from scratch.

Butter each layer of phyllo.

Bake at 350 degrees until the tops are nicely browned.

I liked the crunch of the phyllo.

Nice change to pie dough.

What I would have liked in here
is a few leaves of tarragon,
but my little Hawthornelets are purists
when it comes to their pot pies.
Heck - the phyllo was enough for them to get over.
I don't think they'd take kindly to tarragon.