Turkey Pot Pie

Are you fed up with all that turkey? Looking for another recipe to help move it along? Start preheating that oven of yours! This is the best and easiest turkey pot pie recipe you’ll ever find!

• 1 pound of leftover turkey, cut up in bite-size pieces
• 1 cup of sliced carrots
• 1 cup of frozen peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup onion
• 1/3 cup flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1-3/4 cups chicken broth
• 2/3 cup milk
• (2) 9-inch unbaked pie crusts

Preheat oven to 425.

In a saucepan, combine carrots, peas and celery. Add water to cover and boil for 15 minutes or until fork tender. Add turkey to the saucepan, towards the end to warm up the turkey. Remove from heat, drain and set aside.

In another saucepan, over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, and pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Place the turkey/vegetable mixture in bottom of pie crust. Pour hot liquid mixture over it. Cover with top crust, seal edges and make slits in the top to allow steam to escape.

Bake in the preheated oven for 30 to 35 minutes or until pastry is golden brown and filling is bubbling. Let sit for 10 minutes before serving.