This recipe for Turkey and Sage Pie is a great way to use leftover turkey.  It came from the November/December 1987 issue of Cook's magazine.  It's one of those great recipes that you can try one time, then next time make it your own by adding different veggies and spices.

Without further ado...

Turkey and Sage Pie

2 pie crusts (one for top)
1 medium onion, chopped
1-2 stalks celery, chopped
2 TBS minced parsley
6 oz. mushrooms, sliced
2 cups cooked turkey in bite-size pieces
6 TBS butter
1 1/4 cup plus 2 TBSP flour
1 3/4 cups chicken stock
3/4 cup heavy cream
salt and black pepper to taste
3/4 tsp lemon juice

Melt butter in large skillet over medium heat.  Add the chopped onion and celery and saute until soft, about 5 minutes.  Continue to saute until the mushrooms are soft, about 5 more minutes.

Stir in the flour and cook until it bubbles.  Gradually add chicken stock, stirring so that no lumps form.  Add the heavy cream.  Bring to a boil stirring constantly, lower the heat, and simmer for 1 minute.

Season to taste with salt and pepper.  Remove one cup of sauce and set aside.  Add the turkey and lemon juice to the remaining sauce.  Filling can be made a day ahead.

Heat oven to 450 degrees.  Put turkey filling into pie shell, top with other pie crust.  Flute or crimp the edges and cut turkey track slits into top.

Bake in preheated oven for 10 minutes.  Reduce heat to 350 degrees and bake until pie crust is golden brown, about 35 minutes.  Reheat the reserved sauce and serve with the pie.

Yummy!