The Kitchn: How to make leftover Thanksgiving turkey pot pie
12 ounces boneless, skinless cooked turkey (about 3 cups)
1/2 medium yellow onion
2 small or 1 1/2 medium carrots
2 small or 1 1/2 medium stalks celery
1 1/2 teaspoons fresh thyme leaves, or 3/4 teaspoon dried thyme
3 tablespoons unsalted butter
1/4 cup plus 2 tablespoons all-purpose flour
1 1/2 cups low-sodium turkey or chicken broth
1 cup plus 2 tablespoons whole or 2% milk, plus more for brushing
1 teaspoon kosher salt, plus more as needed
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