Turkey Pot Pie III

Ingredients

• 1/2 cup butter
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups chicken broth
• 2 cups cooked, diced turkey
• 1 cup frozen mixed vegetables
• 1/2 cup frozen peas and carrots
• 1/2 cup frozen corn
• 1/2 cup shredded cheddar cheese
• 1/2 teaspoon dried thyme
• 2 9-inch pie crusts

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Melt butter in a large saucepan over medium heat. Add flour, salt, and pepper; stir until well blended. Gradually add chicken broth, stirring constantly. Cook until mixture thickens. Add turkey, mixed vegetables, peas and carrots, corn, cheese, and thyme. Cook for 5 minutes, stirring occasionally.
3. Spoon mixture into a 9-inch pie plate. Place top crust over filling, seal edges, and cut away excess. Make several slits in top crust to allow steam to escape.
4. Bake in preheated oven for 30 minutes, or until crust is golden brown.

Interesting Facts

• Pot pies have been around since the Middle Ages.
• Turkey pot pies are a great way to use up leftovers from Thanksgiving.
• You can use any type of cooked poultry in this dish, including chicken, duck, and goose.