Leftover Turkey Pot Pie

Ingredients

• For the cranberry chutney:
• 1 tablespoon oive oil
• 1 large shallot, minced
• 2 garlic cloves, minced
• 12 ounces fresh or frozen cranberries
• 2 teaspoons minced fresh ginger
• 1 teaspoon orange zest
• 1/2 tablespoon cumin seeds
• 1/2 cup sugar
• 1/4 cup apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• For the leftover turkey pot pie:
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 carrot
• 2 celery ribs
• 1 large onion, diced
• 2 garlic cloves, minced
• 1/2 teaspoon thyme leaves
• Few dashes Worcestershire sauce
• 2 Yukon gold potatoes, diced
• 2 cups turkey stock (or vegetable or chicken)
• 1/2 cup plus 2 tablespoons heavy cream, divided
• 3 cups leftover turkey, roughly diced or shredded
• 1 cup frozen corn
• 2 tablespoons chopped fresh parsley
• 1 recipe for pie crust (or puff pastry)

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