I have been wanting to post this recipe for quite a few years now but I never seem to remember to take a picture of the final product out of the oven. Trust me a picture cannot convey how delicious this pie really is. To me, nothing says "comfort food" more than a turkey pot pie. It is the perfect meal all wrapped in delicious pastry. These little pies are truly a labour of love, but so worth it. They are great make-ahead meals for days when you do not have time to cook. Just reach into the freezer and bake, it is that easy. Unlike store bought pies, your family will love these. The taste, texture and aroma is so inviting, you will never buy a store bought pie again. I typically make these pies when I have leftover turkey but I don't wait for Christmas or Thanksgiving. I will pick up a turkey when they are on sale and store it away in my freezer until I know I have time to make the pies. I love to bring these pies camping as they are so easy to bake and serve. I always make individual pies in little round or aluminum pie tins but you can make larger sized pies as well. I like to break this project up. The day before I make the turkey mixture and the following day I make the pastry and then the pies. Sometimes I don't have the exact amount of turkey and so I will add more vegetables, if that is the case, the important point to remember is the consistency of the sauce, not too watery or too thick. So use your judgement and add a little more broth to thin the sauce if it seems too thick. More often that not, I don't have any gravy leftover but if I do it is usually less than a cup. In that case I still add the 2 cans of cream of chicken soup plus the gravy. What I am trying to say, is concern yourself more with the consistency of the sauce rather than exact quantities.
