Turkey Pot Pie

Turkey

1 cup sliced carrots

1 cup frozen green peas

1/2 cup sliced celery

2 potatoes

1/3 cup butter

1/3 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon black pepper

½ tsp garlic powder

½ tsp onion salt

1/2 teaspoon celery seed

1 3/4 cups chicken broth

2/3 cup milk

2 (9 inch) unbaked pie crusts

Preheat oven to 425 degrees F (220 degrees C.)

In a saucepan boil potatoes 20 mins. Add carrots, peas, and celery. Boil for 15 minutes. Remove from heat, drain and set aside.

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper,garlic powder, onion salt and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.  Add turkey.

Place the turkey mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

You may add more seasoning to the sauce and to the chicken mixture before cooking. Also, I cooked the veggies in chicken stock instead of water. My husband doesn't like celery so I used potato instead and also added some corn. I used Pillsbury ready made pie crusts (so easy..just open and unroll). And after brushing with egg white, baked the bottom crust for 5 minutes. I doubled the sauce and added most to the chicken mixture before putting it into the pan. I baked on 375 for 40 minutes. It looked and tasted delicious!!