Turkey Pot Pie

Ingredients

• 2 cup cooked turkey, shredded or diced
• 2 pie crusts
• ¼ cup unsalted butter
• ½ yellow onion
• 1 cup carrots, diced
• ½ cup celery, diced
• ¼ cup all-purpose flour
• 1½ cup chicken or turkey broth
• ½ cup milk
• ½ cup frozen peas
• 2 tbsp fresh parsley, chopped (optional)
• ¾ tsp salt
• ¼ tsp black pepper

Steps

1. Preheat oven to 400°F (200°C).
2. In a large skillet or Dutch oven, melt butter over medium heat. Add diced onion, carrots, and celery, cooking until softened, about 5-7 minutes.
3. Stir in flour and cook for 1 minute, then gradually whisk in broth and milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
4. Remove from heat and stir in cooked turkey, frozen peas, salt, and pepper. If using, stir in fresh parsley.
5. Pour the turkey mixture into a 9-inch pie dish. Place one pie crust over the filling, crimping the edges to seal. Cut several slits in the top crust for steam to escape.
6. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. If the crust browns too quickly, cover the edges with foil.
7. Let the pot pie cool for 10-15 minutes before serving to allow the filling to set.