Just Another Turkey Pot Pie

Ingredients

• 2 tablespoons butter
• 1 onion, diced
• 2 celery stalks, chopped
• 1 cup sliced mushrooms
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup milk
• 2 cups cooked, diced turkey
• 1 cup frozen peas and carrots
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 9-inch refrigerated pie crusts

Directions

1. Preheat oven to 425°F.
2. In a large skillet, melt butter over medium heat. Add onion, celery and mushrooms and cook, stirring occasionally, until vegetables are softened, about 5 minutes.
3. Add garlic and cook for 1 minute more.
4. Stir in flour until everything is coated. Cook for 1 minute.
5. Gradually whisk in chicken broth and milk. Cook, stirring constantly, until mixture is thickened and bubbling.
6. Stir in turkey, peas and carrots, salt and pepper. Cook until everything is heated through.
7. Spoon filling into a 9-inch pie dish. Top with one of the pie crusts.
8. Cut a few slits in the top crust.
9. Bake for 15 minutes. Reduce heat to 350°F and bake for an additional 25 minutes, until top crust is golden brown.
10. Let cool for 10 minutes before serving.

Interesting Facts

• Turkey pot pie can be made with any type of cooked poultry, such as chicken, duck or even goose.
• You can use canned vegetables or frozen vegetables in this recipe.
• You can use any type of pie crust in this recipe, such as homemade or store-bought.