General, Recipes 
No Comments Turkey Pot Pie
We stumbled upon this fast, easy, delicious recipe as a way to use up those turkey leftovers from Thanksgiving! We’ve also used this with canned chicken.
Ingredients:
- Bag of mixed frozen veggies (carrots, peas, green beans, corn), thawed under cold water
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 1/4 cup chopped onion
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 3/4 cups turkey or chicken broth
- 2/3 cup milk
- 2 1/2 to 3 cups diced cooked turkey or chicken
- Pastry for 9-inch two crust pie (I buy the refrigerated pre-made dough)
Directions:
Drain mixed veggies; set aside. Heat butter in 2-quart saucepan over low heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat then stir in broth and milk. Place back on heat; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in turkey and vegetables. Prepare pastry; ease one piece of dough into ungreased 9-inch pie pan. Pour turkey mixture into the pastry-lined pan. Roll second dough circle on top, turn edges and crimp, then cut a few slits through the top crust. Bake in 425° oven until golden brown, about 35 min.
Serves 6.
