The Angel Lounge

This is so good!!! I usually make it after Thanksgiving with leftover turkey.

Turkey Pot Pie (2)

2 cups frozen peas and carrots
2 cups frozen green beans
1 cup sliced celery
⅔ cup butter
⅔ cup chopped onion
⅔ cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon celery seed
½ teaspoon onion powder
½ teaspoon Italian seasoning
1 ¾ cups chicken broth
1 ⅓ cups milk
4 cups cubed cooked turkey meat - light and dark meat mixed
4 (9 inch) unbaked pie crusts

Preheat an oven to 425 degrees F

Put peas and carrots, green beans, and celery into a saucepan and cover with water, then bring to a boil. Simmer over medium-low heat until the celery is tender--about 8 minutes. Drain and set aside.

Melt butter in a sauce pan and cook the onion about 5 minutes. Stir in flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well mixed.

Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust and then top each pie with the other crust. Pinch and roll the top and bottom crusts together at the edge to seal. Cut several small slits into the top of the pies with a knife.

Bake approximately 30 to 35 minutes. If the crusts are browning too quickly, cover with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.

Makes great leftovers, too! I love this recipe! YUM!