Turkey/Chicken Pot Pie

I froze some of the leftover Thanksgiving turkey so I could make this Pot Pie. I have made it before with chicken and its very yummy and pretty easy. I have no idea where I got this recipe! It could have been from a friend, a magazine, a website or somewhere else. 

Chicken/Turkey Pot Pie

Crust
1 box (15 oz) Pillsbury refrigerated pie crusts, softened at room temp for 15 minutes

Filling
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
1/2 cup milk
2 1/2 cups shredded cooked turkey or chicken
2 cups frozen mixed vegetables, thawed

Set oven to 425 degrees. Place one of the pie crusts into a 9 inch pie dish.
In a medium sauce pan, melt butter over medium heat. Add the onion and cook and stir until tender. Add flour, salt and pepper and stir well. Add broth and milk and cook until sauce is thickened and bubbly.
Mix in the chicken and the veggies and remove from heat. Carefully pour or spoon the mixture into the pie dish line with one of the crusts. Place the remaining crust on top and crimp the edge to seal. Cut a few slits in the top of the crust..
Bake 30 to 40 minutes, or until golden brown. Cover the crust edge with foil during the last 15 - 20 minutes of bake time. Let stand 15-20 minutes before serving.


This recipe is pretty easy and self explanatory. I will tell you that my biggest pet peeve with pot pie is transferring it neatly to a plate. Ours was just big jumbled blob of crust and saucy mixture on our plates. It tasted good, just didn't look pretty. The original recipe said let it sit for only 5 minutes, and I let it sit for 20....maybe 30 would be better!?!

We all enjoyed this! Good ol' comfort food!