Using leftover smoked turkey (frozen since Thanksgiving), I made on Friday a quick turkey pie. I diced up a potato and boiled the pieces for a few minutes. While the potatoes were cooking, I poured a can of chicken broth into a pot, added a bunch of shredded turkey, about a cup of corn and a cup of frozen peas, a handful of dehydrated onion flakes and some celery flakes, salt and pepper and brought all that to a boil.
I added the cooked potatoes, then thickened the whole thing with a slurry of 3/4 c. flour and a healthy cup of milk. Putting all that in a casserole dish, I topped it with some Pillsbury crescent roll dough and baked until the dough was bread.
A salad of Romaine with citrus dressing was the right match for the smokiness of the meat.