Turkey Pot Pie
1 pie crust 2 ½ cups cooked carrots
2 medium onions 2 potatoes, cooked and cubed
4 celery stalks, diced 4 cups cooked turkey
2 Tablespoon olive oil 5 Tablespoons butter
1 ½ cups corn 5 Tablespoons flour
2 cups peas 4 ½ cups chicken broth
Saute onion and celery in oil.
Add remaining vegetables and chicken.
Melt butter in saucepan. Whisk in flour and cook 2 minutes.
Slowly stir in broth. Boil. Reduce heat and simmer 5-7 minutes. Season with salt and pepper.
Pour sauce over vegetables.
Pour into a pie shell. (I had some really small pie pans so I made 3 pot pies out of 1 filling recipe.)
Top with remaining crust. Bake 40 minutes at 400.
You can wrap these pot pies (unbaked) in foil and freeze them for up to 3 months. When you are ready to eat, defrost them for 24 hours in the refrigerator and then bake.
These pot pies also make a great gifts. I took one of my pies to my mother in law who is going in for surgery next week. Turkey pot pies are perfect for anyone who needs a warm and healthy dinner without all the prep work.