Easy Peasy Turkey Pot Pie
|I need to work on my pie crust crimping skills.|
One of the best things about this recipe is that it is full of shortcuts so it doesn't take very long to put together and it's super easy.
|I could not get a clear picture to save my life, but here's a blurry one!|
15 ounce Pillsbury refrigerated pie crust
1/3 cup butter
1/2 onion finely chopped (optional in my opinion)
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups chicken broth
2/3 cup milk
3 cups shredded cooked turkey (or chicken)
2 cups frozen mixed vegetables, thawed
Heat oven to 425. Prepare pie crusts according to package directions for two crusts using a 9 inch pie pan (glass is best).
In medium saucepan, melt butter over medium heat. Add onion (if desired) and cook for 2 minutes or until tender. Wisk in flour, salt, and pepper until well blended. Cook for 1-2 minutes. Gradually stir in broth and milk, wisking constantly until bubbly and thick.
Add turkey and mixed vegetables, remove from heat. Spoon mixture into crust. Top with second crust, crimp edges, and cut slits in several places to vent.
Bake 30-40 minutes or until crust is golden brown (I suggest putting the pie plate on a baking sheet in case it bubbles over). Let stand 5 minutes before serving.