craftyc0rn3r: Turkey Pot Pie

I love preparing for the Thanksgiving meal. I've cooked for my family every year since high school. What I love most are all the leftovers. We have no trouble gobbling up the entire turkey so this year I made two (just so I can be assured to have leftovers). It started last year when I decided I wanted to try to fry a turkey. Since I was so scared that something bad might happen, I also roasted a turkey as my back up. The fried turkey was such a success that it was eaten up almost immediately so this year, I decided to forgo waking up 3 in the morning to roast the turkey and just fry two turkeys instead. It turned out fantastic.

Now for my favorite part, the leftovers. After a solid 2 days of eating nothing but turkey (this is just me since my family was practically done with turkey and the trimmings after the second day), I decided to make turkey pot pie with the leftover turkey. I haven't made it in a decade for reasons I'm uncertain of, but I am glad I dusted my cookbook because it was SO good. We had no leftovers and a request to make it again.

The center was creamy and oh so good.

Turkey Pot Pie

2 9 inch pie crusts

1 package (10 oz) frozen peas and carrots

1/3 cup all purpose flour

1/3 cup chopped onion

1/2 tsp salt

1/4 tsp tsp pepper

1 3/4 cups chicken broth (14.5 oz can)

2/3 cup milk

2 1/2 to 3 cups cut-up cooked turkey

Directions

Rinse frozen peas and carrots in cold water to separate; drain.

Heat oven to 425F. Melt butter in 2 quart saucepan over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.