Leftover Turkey Pot Pie

This is our favorite use of leftover turkey, and it makes a second one for the freezer, perfect:)

 

 



Turkey Pot Pie

 

1 c. each: cubed potatoes, peas, carrots and green beans

1/2 c. celery, sliced

1/2 c. butter

2/3 c. onion, chopped

2/3 c. flour

1 tsp. each: salt & pepper

1/2 tsp. each: celery seed, onion powder & Italian seasoning

1 3/4 c. chicken broth

1 c. milk

4 c. cooked turkey, cubed

2 double pie crusts

 

Boil potatoes, peas, carrots, beans and celery for 8 minutes. Meanwhile sauté butter and onion for about 5 minutes until the onion starts to get tender. Whisk in flour and seasonings, slowly whisk in liquids, cook until thickened. Stir in turkey and vegetables. Put into 2 pie shells, top with a layer of dough, seal edges and cut slits on top to vent. Bake at 425 for 35 minutes. Let sit for 10 minutes before serving.