There will be nothing left...

...of your Thanksgiving leftovers after you make this.
Here is the recipe for my very favorite Pot Pie.  I procured this gem whilst a member of church choir.  After the service each week there would be a potluck gathering in the social hall, and one of my fellow choir members, a very nice lady from the south, would sometimes bring this dish.  It is delicious.  An honorable end to your majestic Thanksgiving bird.
Enjoy!

Pot Pie

1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
1/3 cup butter
1/2 cup flour
2 cups chicken broth
1 cup milk
1 tsp salt
1/4 tsp pepper
4 cups chopped, cooked chicken or turkey
pastry for one 9" 2-crust pie

Saute onion,celery, & carrot in butter for 10 min. Add flour, stirring well, cook for one min., stirring constantly.  Combine broth and milk, gradually stir into vegetable mixture.  Cook over medium heat, stirring constantly until thick and bubbly.  Add salt, pepper, and chicken (or turkey), stir well.  Line a pie plate or baking dish with the pastry.  Pour in filling, top with pastry.  Cut slits to allow for steam to escape.  Decorate if desired, and brush with beaten egg.  Bake at 400F for 40 min., or until crust is golden brown.

Above- Pie Filling, ready to add to the pastry.