By Amy L. Schubert Food Writer Published Dec 01, 2008 at 2:24 PM

We tried a new Thanksgiving leftover concoction this year that came out really tasty, so I thought I'd share.

We serve roasted vegetables with our Thanksgiving dinner, so we had leftovers to throw in a pot pie -- if you don't have roasted vegetables on hand, simply rough chop the following and put them on a cookie sheet at 425 degrees drizzled with olive oil and seasoned with salt and pepper. They'll only take about 10-15 minutes to cook -- I like the peppers slightly charred:

1/4 yellow bell pepper
1/4 red bell pepper
1/4 red onion
6 mushrooms
1/2 zucchini
3 spears asparagus

Leftover turkey pot pie with roasted vegetables
Two 9-inch pie crusts (fresh or frozen-if you're using frozen, I recommend the Pillsbury pie crusts that come in a box -- these are the closest to homemade crusts that I've found in the markets)
5 tbsp butter
1/3 cup flour
1/3 cup yellow onion, diced
2/3 cup milk
1 3/4 cups chicken stock
1 can peas, drained
1-1 1/2 cups roasted vegetables
3 cups diced leftover turkey meat (white and dark)
2 russet potatoes, peeled, cut into 1 inch pieces and parboiled (boil in salt water until just slightly tender-a fork should go into it, but not through it)
1 tsp fresh thyme or marjoram
1 tsp dried rubbed sage (or 1/2 tsp fresh sage, minced)
Sea salt and cracked black pepper to taste

Heat your oven to 425 degrees.

Line a 9x9x2 oven-safe casserole dish with your pie crust.

In a medium saucepan over medium -- low heat, melt the butter. When it is melted, stir in the yellow onion and flour to make a thick roux. Season generously with salt and pepper and add herbs.

Continue to stir until the mixture starts to bubble. Remove it from the heat and stir in the milk and chicken stock.

Place the saucepan back over medium heat and bring the mixture to a boil. Once it starts boiling, stir for a minute, then add potatoes, roasted vegetables, peas and turkey. Pour the mixture into the pie crust, and top with the second pie crust, pinching the edges to seal. Use a fork to pierce small holes in the top of the pot pie.

Bake for 35 minutes and serve.

Amy L. Schubert is a 15-year veteran of the hospitality industry and has worked in every aspect of bar and restaurant operations. A graduate of Marquette University (B.A.-Writing Intensive English, 1997) and UW-Milwaukee (M.A.-Rhetoric, Composition, and Professional Writing, 2001), Amy still occasionally moonlights as a guest bartender and she mixes a mean martini.

The restaurant business seems to be in Amy’s blood, and she prides herself in researching and experimenting with culinary combinations and cooking techniques in her own kitchen as well as in friends’ restaurants. Both she and her husband, Scott, are avid cooks and “wine heads,” and love to entertain friends, family and neighbors as frequently as possible.

Amy and Scott live with their boys, Alex and Nick, in Bay View, where they are all very active in the community. Amy finds great pleasure in sharing her knowledge and passions for food and writing in her contributions to