Pot Pie, yum! Whenever I make turkey stock, I usually reserve a bit for pot pie.
Recipe (also good for chicken pot pie):
6 tablespoons butter
1 cup chopped onions
1/2 cup chopped celery
6 tablespoons flour
2 1/2 cups turkey broth
1 cup half and half
2 cups diced potatoes, blanched
1 cup frozen carrots
1 cup sweet peas
2 cups cooked turkey
2 frozen pie crusts (roll out to fit baking dish)
Salt and pepper
Preheat the oven to 400 degrees F. Grease a deep round baking dish.
In a large saute pan, melt the butter. Add the onions and celery and saute for 2 minutes. Season with salt and pepper. Stir in the flour and cook for about 3 to 4 minutes for a blond roux. Stir in the stock and bring the liquid up to a boil. Reduce to a simmer and continue to cook for 4 to 6 minutes, or until the sauce starts to thicken. Stir in the half and half and continue to cook for 4 minutes. Season with salt and pepper. Stir in the potatoes, carrots, peas and turkey. Mix the filling thoroughly.
Line the baking pan with one of the crusts. Pour the filling into the prepared pan. (I sometimes make the filling a day ahead of time and use at room temp.) Place the top crust on top of the filling. Carefully tuck the overlapping crust into the pan, forming a thick edge. Crimp the edges of the pan and place on a baking sheet. Cut a few vents in the top of the crust for steam to escape. Place the sheet in the oven and bake for about 25 to 30 minutes or until the crust is golden brown and crispy. (You can cover the edges of the crust with foil if they look like they're starting to burn.)
Remove from the oven and cool for 10 minutes before serving.
This make a lot of pot pie filling. Almost 2 pies worth depending on how deep your pie dishes are. Good to freeze for later pies. 
And you can substitute/add just about any veggies you like. You can also skip pie crust and mix in cooked (al dente) egg noodles instead and bake for a casserole.
