With so many left overs in the fridge I have been playing around with some great new recipes. This is a great recipe to make in advance and have ready for a great comfort dinner. Plus and gluten free pot pie is a hard find and this is a great alternative.

Ingredients:

3 Cups Chicken Broth

1/2 Onion Sliced

2 Carrots Sliced

1 Stalk Celery

2 Cloves Garlic Sliced

2 Cups Chopped Roasted Turkey

2 TBS Corn Starch

3 TBS Left Over Gravy

1 OZ Red Wine

1 tsp Thyme

1 tsp Sage

Salt and Pepper

Place carrots, onion, garlic and celery in sprayed pot and cook on low until onions are translucent. Add both, thyme, sage, salt and pepper and heat until boil. Once boiling lower flame, add turkey and wine and simmer for ten minutes. Place corn starch in a little bowl and add some of the hot broth to make a thick liquid. Pour the liquid into the broth and continue to stir and simmer. Add gravy and cook until it all becomes a thick soup. I stored the soup in the fridge over night to make sure it firms up a little more.

The next day I placed the soup into two two small casserole dishes. Topped it with left over mashed potatoes. Spray the top well to prevent from burning and bake at 350 degrees for 45 min.

Enjoy!