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.