As the centerpiece of many holiday tables, it could be worse.

Yes, as the one who doesn’t care for prime rib, pork loin, or duck, I’m fine with turkey. Basted with truffle butter and herbs, it’s not a bad foil for all the delicious carbs it’s served with. And that’s what we all really love anyway, right? THE SIDES.

But I must say ever since I started making this pot pie, I’m happy with all the leftover turkey. This recipe is such a gem. You can customize it with your favorite veggies, make her easy-peasy homemade pastry (or rock a store-bought one), and you’ve got an all-in-one gem for dinner.

It’s pretty rich, so I like to serve it with a side salad with a super acidic lemon vinaigrette. But whatever you serve yours with, I’m guessing you won’t miss the requisite turkey Tetrazzini.