For whatever strange reason, we felt a recipe repurposing cooked turkey might be appropriate for a November weeknight class. Despite it’s simple nature, this turkey pot pie will make you think it’s earned somebody a Michelin star. Classic fresh veggies like carrot, celery, onion and peas unite with your leftover turkey in a buttery roux, all encapsulated in a homemade, flaky crust. Please don’t let your turkey later this month go to waste when you could spend an hour and feast on this instead!

Demonstration and active-participant style class with Ava. You leave with pie crust.