When it comes to Thanksgiving, my very favorite thing is actually what comes after the big day: leftovers. And what better way to use leftover turkey than in a pot pie. I confess I am a dark meat lover when it comes to poultry; it has way more flavor (and fat). So this pie is a great place to use all that leftover white meat (particularly if it’s dry and/or overcooked). I feed usually at least 30 people at Thanksgiving, so I always cook two turkeys, a smaller bird one or two days before, then the big show stopper the day of. I have never needed to use the extra meat on the day of, but it’s my insurance for making sure there is white meat for pot pie. Yaaasss.
For me, pot pie is all about the meat, not the gravy. I tend to put in just enough gravy to coat all the ingredients with just a bit extra to keep everything easily mixable. 
You of course can make it whatever consistency you want, the trick is to make sure your filling is well chilled before you assemble the pie. Remember that pie crusts depend on the butter staying cold right up until it hits the oven. If you put warm or even lukewarm filling into the pie crust, it will cause the butter to start to soften and that will lead to a soggy bottom… and no one wants that. I also recommend placing the vegetables into the empty pie plate as you chop them, that way you know for sure you have enough room for them and turkey and gravy. Enjoy!
Ingredients
1 double pie crust, store bought or homemade
3 cups leftover turkey gravy
¼ cup heavy cream
1 large russet potato, cubed
1-2 large carrots, peeled and cubed
1 cup frozen peas
2 cups leftover turkey breast meat diced into small cubes
2 tbs chopped fresh sage
2 tbs fresh thyme
1 egg
2 tsp water
Instructions
For the filling:
Place chopped potatoes and carrots into a medium saucepan, cover with water, add a handful of kosher salt, bring to a boil, and cook until just barely fork tender, about 5-6 minutes. Once they boil they will cook very quickly, so keep an eye on them as you don't want them too soft.
Once cooked, add frozen peas to pot, then drain thoroughly and return to pot. Add diced turkey, heavy cream, sage, thyme, and half the gravy. Fold together with rubber spatula adding more gravy as needed. You want there to be enough gravy to generously coat everything, but not so much that it's swimming. You can adjust to whatever consistency you like.
Once fully combined, taste for seasoning and add kosher salt and fresh cracked black pepper as needed. Cool to room temperature, then refrigerate until chilled all the way through, at least 30 minutes. This can be done a day or two ahead of time, just keep in the fridge until ready to make the pie.
To make the pie:
Place half sheet pan on bottom rack of the oven. Preheat to 425º
Place one pie crust into bottom of 9-inch deep-dish glass pie plate. Poke holes along the bottom with fork. Pour in cold pie filling, smooth with spatula, and top with other crust. Crimp edges with fork. Slice an X into center of top pie crust to ventilate. Beat together egg and water and brush generously on pie. Place pie onto now hot half sheet pan and bake on bottom rack of the oven for 40-45 minutes or until deep brown and heated all the way through. Cool for 15 min before serving. Lasts three to four days in the fridge for leftovers.
Notes
You can adjust amount of veggies, potato, and turkey to your liking.