Dad's Leftover Turkey Pot Pie
Poultry
Ingredients
2 cups frozen peas and carrots
2 cups frozen green beans
1 cup sliced celery
1 cup butter
1 cup onion, chopped in ~3/4” pieces
⅔ cup all-purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon celery seed
1 teaspoon onion powder
1 teaspoon Italian seasoning
2 cups chicken broth
1 ⅔ cups milk
4 cups cubed cooked turkey meat - light and dark meat mixed
2 (14.1 ounce) packages pastry for a 9-inch double-crust pie
Directions
Preheat an oven to 425 degrees F (220 degrees C).
Place the peas and carrots, and green beans into a saucepan; cover with chicken broth, bring to a boil, and simmer over medium-low heat until the vegetables are tender, about 8 minutes. Drain & reserve the broth, then set the vegetables aside.
Melt the butter in a saucepan over medium heat, and cook the onion & celery until they’re translucent, about 5 minutes.
Stir in the flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens.
Remove from heat; stir the cooked vegetables, potatoes, and turkey meat into the filling, until well combined.
Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half of the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.
Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving