Turkey (or Chicken) Pot Pie
- 1/3 cup butter
- 1/3 cup flour
- 1/3 cup chopped onion
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 3/4 cups chicken broth/stock
- 2/3 cup milk
- 2 cups cooked turkey (or chicken) cut in small chunks
- 10 oz bag frozen peas and carrots (I peel, slice and cook fresh carrots, leaving in large chunks and toss in peas)
- 2-crust pastry
Heat oven to 425 degrees. In saucepan melt butter over low heat. Blend in flour, onion and seasonings. Cook stirring until mixture is bubbly. Remove from heat; stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Gently stir in chicken and vegetables. Set aside.
Prepare pastry and fit bottom crust into deep-dish pie pan. Fill crust and top with remaining crust. Cut slits and bake 30-35 minutes.
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