Turkey Pot Pie
1 bag of frozen mixed vegetables
1/2 c chopped celery
1/3 c butter
1/3 c chopped onions
1/3 c flour
1/2 t salt
1/2 t ground pepper
1/4 t onion powder
3/4 c chicken broth
2/3 c milk
2 c shredded cooked turkey meat
2 nine inch pie crusts (I used Pillsbury)
-Preheat over to 425 degrees
-Cook the frozen vegetables by boiling them or steaming them in the microwave.
-Melt the butter in a saucepan over medium heat. Cook the onion and celery until both onions are translucent. Stir in flour, salt, pepper and onion powder. Slowly stir in chicken broth and milk, letting simmer until it thickens and becomes creamy. Remove from heat and stir in turkey and vegetables into the mixture.
-Fit one of the pie crusts into the bottom of a 9 inch pie dish. Spoon the mixture into the pie crust until full. Add other pie crust onto the top, smushing together the edges to seal. Cut slits into the top of the pie crust to let steam out. Cover the edges of the pie crust with foil so they don't cook too quickly.
-Bake for 30 minutes until the center of the pie crust is brown. Enjoy the pie yummyness.